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Minestrone #2

Calories 220 per portion
Preparation time 25 minutes, plus overnight soaking
Cooking time 1 hour 15 minutes

ingredients

serves 6
50 g (2 oz) dried haricot beans
1 onion, chopped
1 clove garlic, crushed
2 tablespoons oil
4 rashers rindless bacon, diced
1 (425 g / 15 oz) can tomatoes
1.15 litres/2 pints chicken stock
1 leek, cut into rings
2 carrots, diced
1/4 small white cabbage, finely shredded
salt and pepper
50 g / 2 oz pasta shapes
1 tablespoon grated Parmesan cheese to serve

method

1. Cover the haricot beans with plenty of cold water and soak overnight. Drain. Fry the onion and garlic in the oil in a large saucepan, then add the bacon and continue cooking for a further few minutes.

2. Stir in the tomatoes, stock and haricot beans, then bring to the boil, cover and simmer gently for 45 minutes.

3. Add the leek, carrot and white cabbage and continue simmering for a further 15 minutes. Season to taste, add the pasta and cook for 10 minutes, or until the pasta is tender but firm.

4. Pour the minestrone into individual soup bowls and sprinkle each serving with Parmesan cheese.

Cook's Tip
To save on soaking time, substitute 1 (425-g / 15-oz) can white cannellini beans for the dried haricot beans. Add the drained canned beans to the soup with the pasta.

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