Minestrone Soup from Lynne Mullins

Minestrone soup

2 tbsp olive oil, plus extra

3 onions, chopped

2 cloves garlic, chopped

2 carrots, diced

2 sticks celery, diced

2 rashers bacon, chopped

1 kg fresh borlotti beans, shelled,  or 200g dried and soaked overnight

1 potato, peeled and diced

1 bay leaf

6 cups stock

400g can peeled chopped tomatoes

100g long-grain rice

1 zucchini, diced

100g green beans, chopped

100g baby spinach leaves

grated parmesan or pesto, to serve

 

Heat 2 tablespoons of olive oil in a large saucepan or stock pot and add onion and garlic. Cook over low heat until onion is soft then carrots, celery, bacon and stir to coat vegetables. Cook for 5 minutes then add borlotti beans, potato, bay leaf, stock and tomatoes. Cover and simmer for 30-45 minutes. Add rice, zucchini and beans and cook for 10 minutes then add spinach leaves, season to taste and cook for a further 2 minutes or until rice is tender. Serve soup with grated parmesan or a spoonful of pesto on top and a drizzle of extra olive oil.

Serves 8.