Minestrone is a tummy-warming, thick soup of Italian origin made with vegetables, often with the addition of pasta and potatoes. Minestrone has always been a symbol of traditional Italian cuisine and part of the healthy Mediterranean diet.
In a saucepan, heat the oil and fry the bacon for a few minutes
Add the onion, garlic, celery, carrots and potatoes
Cook for 2 to 3 minutes until the onion softens
Add the stock, tomatoes, and tomato paste and bring to the boil
Reduce the heat and simmer with the lid on for about 30 minutes, until the vegetables are tender
Add the pasta and beans and cook until the pasta is al dente - still chewy and firm
Check to see if the potatoes are cooked by piercing them with a knife - if the knife pierces easily then the potatoes are done
Season well and serve, topped with parmesan cheese and some crusty rustic bread (like focaccia or sourdough) alongside for dipping
Notes
This soup is very forgiving and you can use any vegetables and or greens you find are in season or you have available in the in the fridge or even frozen vegetables. We keep all the little odd pasta shapes in a jar, we always find there are a few leftover in the packet of each kind. These can then be put in a plastic bag and crushed by bashing them with a rolling pin. These are perfect for minestrone soup.