I’ve been making this minestrone soup for years. There’s nothing special about it. It’s very easy to make, but it’s very yummy and perfect for a cold winter’s day. I don’t measure the ingredients exactly. Just add more of whatever it is that you like.

I usually make enough to freeze for another day. If you decide to do that, don’t add beans or pasta. They are best added when reheating as they can easily go mushy, and make the soup very gluggy

Ingredients

6 bacon rashers, diced

2 onions, diced

2 carrots

handful of beans

2 garlic cloves, chopped or crushed

1 large bunch of celery, roughly diced

1/2 cup tomato paste

2 laarge cans tomatoes

1 litre beef or chicken stock

Large can cannelloni beans

2 cups of pasta or macaroni

Method

Saute celery, bacon, onion and garlic together until bacon is cooked.

Add tomato paste and stir through other ingredients until combined

Add stock and bring to the boil, stirring often

Reduce heat and simmer for about 15 minutes

Add beans and pasta and simmer for about 30 minutes or more if you prefer.