Minestrone Soup
Serves Eight (8)
Ingredients
2 litres of water
2 cups chopped ham or bacon
3 cups carrots thinly sliced
2 cups celery thinly sliced
2 cups macaroni or any small pasta
2 cups potato small diced
2 x 400gm cans of kidney beans washed and drained
2 x 400gm cans of tomatoes chopped
2 large onions medium diced
¼ cabbage shredded
1 teaspoon chopped garlic
3 Maggi chicken stock cubes
salt and pepper
parmesan cheese
2 tablespoons dried italian herbs
¼ cup canola or olive oil
Method
Place oil in pan and heat. Add onions, garlic and Italian herbs.
Fry until clear.
Add bacon or ham, celery and carrots.
Stir in the tomatoes and bring to the boil.
Add 2 litres of cold water and crumble in stock cubes.
Simmer for 15 minutes adding water as it reduces.
Add potatoes and macaroni, cook until tender.
Add cabbage and beans and cook for further 2 minutes.
Season with salt and pepper. Spoon into bowl, sprinkle on
parmesan cheese and serve with crunchy damper.
Walkabout Chef - Cook for the Family © Steve Sunk
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