By: Lee Pellizzer
I haven't posted any recipes for a while because we all got a bit sick for about 3 weeks and to be totally honest I had no desire to cook as I couldn't smell or taste anything. So what was the point??
However Lee made his wonderful minestrone soup. Maybe he is trying to connect with his Italian heritage. I know he picked the recipe up from the internet but has tweaked it a bit here and there. He usually makes a double batch.
It is sensational and a must try recipe coming into winter...
3 bacon rashers chopped
2 carrots chopped
2 celery sticks chopped
1 potato cubed
2 garlic cloves, crushed
1L beef stock
1 300g can red kidney beans, rinsed, drained
1 425g can rich and thick finely chopped tomatoes (Ardmona brand)
40g pasta (any shape you like)
Salt & freshly ground black pepper
1/3 cup chopped fresh continental parsley
Saute the bacon, carrots, celery, potato and garlic in a large saucepan with a little olive oil. Cook over high heat, uncovered, stirring often, for 5 minutes.
Add the beef stock, red kidney beans and tomatoes to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender.
Increase heat to high. Add pasta and cook, stirring occasionally, until pasta is al dente. Season with salt and pepper. Ladle into serving bowls and sprinkle with parsley. Serve immediately.