Easy Minestrone with Bone Broth
Today I am sharing my easy and delicious Minestrone recipe with you. It’s a cheap and hearty meal for a weekend lunch, served up with a good sourdough and cultured butter.
Soup is such a great way to pack a heap of nutrients into one bowl of deliciousness. This recipe makes lots of servings, so you can have plenty of leftovers for easy meals through the week.
I always try to source a really good quality local free range bacon without added nitrates. Many Aussie pork farmers are going out of business because of imported pork so I am very mindful of supporting my local farmers.
I hope you love this soup as much as my family and I do. Let me know what you think!
- 2 tins of chopped tomatoes
- 1 tin of cannellini beans, drained
- 1 large onion, diced
- 6 cloves garlic, crushed
- 2 tablespoons olive oil
- 2 carrots, diced
- 2 sticks of celery, diced
- 1 leek, sliced
- 2 handfuls of spinach
- 2 cups bacon, chopped
- ½ cup frozen peas
- 3 small potatoes, diced
- 1 cup white wine
- 1¼ cup dried pasta of choice (a small one like macaroni works well)
- 1 tablespoon beef broth powder (or use chicken if you prefer)
- ¼ teaspoon dried oregano
- Salt and pepper to taste
- Filtered water to cover
- Fresh chopped parsley to garnish
- Freshly grated parmesan cheese to garnish
- Sauté the onion, garlic, carrot, celery, leek and bacon in the olive oil in a large soup pot on a medium heat until just soft.
- Deglaze the pan with the white wine.
- Add the rest of the ingredients except pasta, peas and spinach and garnishes.
- Add enough water to your pot to cover all ingredients plus one inch extra.
- Bring to the boil and simmer for ten minutes.
- Add the pasta and peas.
- Bring back to the boil and cook according to pasta packet directions until done.
- Add more water if needed.
- Add spinach and stir through.
- Test seasonings and adjust as needed.
- Garnish with parsley and parmesan.