5 bacon rashers
2 celery sticks
2 medium potatoes
3 garlic cloves, diced
1.5 L chicken stock
1 tin of beans (butter beans or your choice)
2 tins of chopped tomatoes
120 g (about 1 cup) of small pasta
black pepper, to taste
1/4 cup fresh parsley, chopped
125ml (1/2 cup) extra virgin olive oil
freshly grated Parmesan to serve
Roughly chop the vegetables. Place the bacon, vegetables and garlic in a large pot and stir to combine. Over high heat cook stirring occasionally for about 5 minutes.
Add the stock, beans and tomatoes and cover, bring to a boil then reduce the heat to medium low and simmer covered until the vegetables are tender, about 30 minutes.
Increase the heat and add the pasta, cook stirring occasionally until al dente, make sure that the pasta does not stick, for about 10 minutes. Season to taste.
Serve the minestrone drizzled with oilve oil and sprinkled with parsley and Parmesan.
* Recipe and photo courtesy of Crush! Magazine