Minestrone Soup

Preparing and serving Minestrone Soup to my two kids is a whole lot of wonderful experience. I would bring them to shop for ingredients. My eldest would definitely ask to help in the kitchen, and I enjoy working with her in the kitchen though she could only wash (and play with) the vegetables and drained the kidney beans. She has her apron on and has to stand on the stool to reach the sink comfortably…

To us, Minestrone Soup tastes even better the next day! We love the melted cheese in the soup. It really enhanced the taste. It is certainly a complete meal for my kids!

Serving: 6

Ingredients:

2Tbsp Olive Oil
1 (large) Onion (diced)
2 cloves Garlic
100g Bacon (diced)
200g Leeks (finely sliced)
200g Carrots (diced)
200g Celery (diced)
2 – 3 liters Stock
375g Tomato Paste
1g Basil
1-2 Cloves (optional)
200g Potatoes (diced)
200g Tomatoes (diced)
420g Can red kidney beans (drained)
1/2cup Dry macaroni or spaghetti (broken into pieces)
2 tsp Salt (or to taste)

Grind black pepper

Shaved parmesan cheese (for serving)

Parsley leaves (for serving)

Methods:

1. Heat olive oil in a large saucepan. Sauté onion, garlic, bacon and leeks until lightly browned.
2. Add carrots and celery, and continue sauté.
3. Add stock and tomato paste. Bring to boil and simmer covered for 1 hour. Stir occasionally.
4. Stir in basil, cloves, potatoes, tomatoes, kidney beans and pasta. Simmer for 20 – 30 minutes.
5. Adjust seasoning of the soup with salt and grind black pepper.
6. Garnished with shaved parmesan cheese and parsley before serving.