Fresh Minestrone Soup
with Bacon and Conchiglioni
If you were firing a space rocket to the moon then chances are you’d want to get your sums right. Luckily, the art of making a smashing soup is not quite so precise. For this fantastic minestrone recipe, we’ve given you all the steps and ingredients you need to make the perfect soup. If there happens to be a little of this and that leftover though, feel free to add it into the pan, so you’ve got some lunch the next day. Perfect for an impromptu spacewalk!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Chicken Stock Pot
½
Red Onion
1
Garlic Clove
1
Red Pepper
1
Celery Stick
(Contains Celery)
1
Courgette
(May contain Celery)
2
Thyme
3
Bacon
1
Cavolo Nero
1
Bay Leaf
1
Chopped Tomatoes
50
Conchiglioni
(Contains Cereals containing gluten)
1
Organic Cannellini Beans
Nutritional information
Utensils
Instructions
Boil a 600ml pot of water with your stock pot.
Peel and finely chop the onion and garlic. Cut the core out of the pepper, slice into strips 1cm wide and then chop into small 1cm pieces. Chop the celery and courgette into 1cm pieces and pull your thyme leaves off their stalks. Cut the bacon into strips roughly 1cm wide and roughly chop your cavolo nero.
Heat a saucepan over a medium heat and add 1 tsp of oil and the bacon strips. Cook until crisp and brown on the outside.
Add the thyme leaves, onion, garlic, red pepper and celery to the pan and cook for 4 mins until the vegetables are translucent, then add the courgette and cook for 2 mins more.
Add the bay leaf, boiling stock, chopped tomatoes, cavolo nero, ¼ tsp of salt and a good grind of black pepper. Cook over medium-low heat for 5 mins and then add the pasta and cook for a further 12 mins or until the vegetables are tender and the pasta is al dente. Tip: Pasta is ‘al dente’ when it is soft enough to eat yet has a slight firmness left in the middle.
Drain and rinse the cannellini beans and when the vegetables are soft and the pasta is cooked, add them to the pan. Stir everything together and cook for 1-2 mins more.
Serve the soup into bowls.
