Exotic minestronesoup

Delicious and hearty, this wintery soup is full of goodness (and hidden veggies), great for your little growing tots

Heat the oil in a large saucepan and sauté the onion and bacon until the onion is soft. Add the carrots, courgettes, celery, potatoes, tomatoes and 4-bean mix and cook, stirring, for 1 minute.

Add 2.5 litres water to the pan and season with freshly ground black pepper. Bring to the boil, then reduce the heat and simmer, covered, for 1 hour.

Stir in the pasta and green beans and simmer until tender. Sprinkle with Parmesan cheese and chopped parsley
and serve with crusty bread.

Hint: Prepare ahead of time and keep it in the fridge for warming winter meals through the week or at the weekend.

Serves 20, prep time 15 minutes, cooking time 1 hour 20 minutes

  • 2 tbsps olive oil
  • 1 onion, chopped
  • 1 slice rindless bacon, finely chopped
  • 3 carrots, halved lengthways and
  • 3 courgettes, halved lengthways and chopped
  • 2 celery stalks, sliced
  • 2 potatoes, chopped
  • 400g tin diced tomatoes
  • 400g tin 4-bean mix, drained and rinsed
  • 30g small pasta shapes
  • 125g green beans, trimmed and sliced
  • Grated Parmesan cheese
  • Chopped parsley


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