Minestrone Soup
100g pancetta
2 cloves garlic - mashed
1 onion - diced
2 carrots - diced
2 celery sticks - diced
1 courgette - chopped
1 leek - chopped
1 large potato - diced
1 can borlotti beans
2 cans tomatoes
1l vegetable stock
1 handful curly kale - chopped
50g pasta
oregano
bay leaf
basil
parmesan cheese
2 cloves garlic - mashed
1 onion - diced
2 carrots - diced
2 celery sticks - diced
1 courgette - chopped
1 leek - chopped
1 large potato - diced
1 can borlotti beans
2 cans tomatoes
1l vegetable stock
1 handful curly kale - chopped
50g pasta
oregano
bay leaf
basil
parmesan cheese
Fry pancetta in non-stick pan until browned.
Add garlic, onion, carrot, celery, courgette, leek, oregano and bay leaf and fry until softened.
Add potato, tomatoes, beans and vegetable broth, cover and bring to the boil.
Simmer for 30 minutes until potato is soft.
Add the kale and pasta and simmer for 10 minutes until the pasta is cooked.
Add garlic, onion, carrot, celery, courgette, leek, oregano and bay leaf and fry until softened.
Add potato, tomatoes, beans and vegetable broth, cover and bring to the boil.
Simmer for 30 minutes until potato is soft.
Add the kale and pasta and simmer for 10 minutes until the pasta is cooked.