Easy Minestrone with Bone Broth
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Ingredients
  • 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
Instructions
  1. 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.
  2. Deglaze the pan with the white wine.
  3. Add the rest of the ingredients except pasta, peas and spinach and garnishes.
  4. Add enough water to your pot to cover all ingredients plus one inch extra.
  5. Bring to the boil and simmer for ten minutes.
  6. Add the pasta and peas.
  7. Bring back to the boil and cook according to pasta packet directions until done.
  8. Add more water if needed.
  9. Add spinach and stir through.
  10. Test seasonings and adjust as needed.
  11. Garnish with parsley and parmesan.
Recipe by Micheline Andrews at https://michelineandrews.com.au/easy-minestrone-with-bone-broth/