Minestrone #2


Minestrone #2

No ratings yet
Servings: 6
Calories: 256
Prep Time 25 minutes
Cook Time 1 hour 15 minutes


  • 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


  • 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
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating