How to cook Italian minestrone soup

Minestrone soup is a perfect warmer for a brisk winter day.

This particular hearty minestrone is also a great choice for the ordinary and non-special days in life when you just want to relax and enjoy.

INGREDIENTS:

• 1 tablespoon extra virgin olive oil
• 125 g rindless bacon rashers, chopped
• 1 large brown onion, chopped
• 2 cloves garlic, crushed
• 1 large carrot, peeled and diced
• 2 celery stalks, diced
• 1 medium potato, peeled and diced
• 400 g bottle Tomato Puree
• 1 litre beef stock
• 2 teaspoons dried Italian herbs
• 400 g can Red Kidney Beans (drained and rinsed)
• 1/2 cup small macaroni pasta
• 2 cups finely shredded cabbage
• 1/2 cup fresh or frozen peas
• ground black pepper
• 1/3 cup chopped fresh parsley
• shaved Parmigiano Reggiano cheese, to serve 

METHOD:

1. Heat oil in a large saucepan or stockpot over a medium heat. Add bacon and onion and cook 5 minutes, stirring occasionally. Add garlic, carrot, celery and potato and cook, stirring for 2 minutes longer. Then add Tomato Puree, stock, herbs and 2 cups water. Bring to the boil. Reduce heat and simmer, uncovered, for 40 minutes, stirring occasionally.
2. Add kidney beans, pasta, cabbage and peas. Simmer 15 minutes, stirring frequently. Add more water if the minestrone soup becomes too thick. Season with pepper and stir in parsley.
3. Serve minestrone topped with Parmesan cheese.