Easy Minestrone with Bone Broth
- 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.
Recipe by Micheline Andrews at https://michelineandrews.com.au/easy-minestrone-with-bone-broth/
3.5.3251