The great thing about minestrone soup is that you add or subtract anything you like. In order to save time, you can use a bag of mixed frozen vegetables, I personally added an extra cup of macaroni and two cups of frozen carrots, brocoli and cauliflower to balance out the large amount of zuccini. You can also replace the bacon with spicy pancetta if preferred.
Ingredients 1 tablespoon of olive oil
1 large brown onion, finely chopped
5 slices of bacon, rind removed and chopped
680gm bottle of tomato passata
4 cups (1 litre) of beef stock
1 cup (150gm) of macaroni
3 zucchini, diced
150gm green beans, cut into thirds
400gm can of cannellini beans, drained and rinsed
4 tablespoons of chopped fresh basil (optional)
Grated parmesan (to serve)
Heat the olive oil in a large over medium heat. Add the onion and bacon and cook 3-4 minutes or until soft. Add the passata, stock and 3 cups (750ml) water. Increase the heat to high and bring to the boil.
Add the pasta and cook, stirring occasionally, for 8 minutes or until almost tender. Add the zucchini, green beans, and cannellini beans and stir until well combined. Cook for 2-3 minutes or until the vegetables are tender.
Ladle into warm bowls and top with basil and parmesan.