Stayin At Homey Minestrone
Nat’s What I Reckon Recipe, Video Here.
Ingredients
Tablespoon Butter
250g Speck/Pancetta/Bacon
1 Carrot
2 Sticks Celery
1 Onion
1 Whole Garlic
150g Green Beans
200g Red Kidney Beans
1 Tbsp Fresh Oregano (1/2 For Dried)
1 Leek
Handful Of Basil Or Parsley
2 Red Chillis (Optional)
400g Chopped Tomatoes
4 Cups Chicken Stock
2-3 Tablespoons Tomato Paste
3 Bay Leaves
Salt & Pepper
150g Pasta
1 Spring Of Rosemary
Parmesan Rind & Parmesan To Serve
Directions
Dice celery, carrot, onion & leek (And optinoal chillis) and put into a bowl
Finely cut up your speck/bacon
In a stock pot, heat and put in about 1 tablespoon of butter
Add speck/bacon, fry for a few minutes
Add veg and cook till soft
Add rosemary
Add oregano
Add chopped tomatoes & mix
Add tomato paste & mix
Add green beans
Add red kidney beans & mix
Add 4 cups of chicken stock
Add bay leaves & mix
Add parmesan rind if you have one
Bring to boil and simmer for 20-30 mins
Add pasta until its cooked
If it looks a little dry, add some more stock
Add Salt & Pepper to taste
Once past is cooked, remove from heat
Remove rosemary stalk & parmesan rind
Eat it, garnish with parmesan & some bread