Minestrone #2
Ingredients
- 2 oz dried haricot beans
- 1 onion chopped
- 1 clove garlic crushed
- 2 tablespoons oil
- 4 rashers rindless bacon diced
- 15 oz can tomatoes
- 2 pints chicken stock
- 1 leek cut into rings
- 2 carrots diced
- 1/4 small white cabbage finely shredded
- salt and pepper
- 2 oz pasta shapes
- 1 tablespoon grated Parmesan cheese to serve
Instructions
- 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.
- Stir in the tomatoes, stock and haricot beans, then bring to the boil, cover and simmer gently for 45 minutes.
- 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.
- 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.
Calories: 256 kcal
Carbohydrates: 23 g
Protein: 10 g
Fat: 13g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 15 mg
Sodium: 591 mg
Potassium: 631 mg
Fiber: 4 g
Sugar: 10 g
Vitamin A: 3989 IU
Vitamin C: 27 mg
Calcium: 82 mg
Iron: 2 mg