Mediterranean Vegetable and Red Pesto Minestrone Soup

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4 people
Meal course
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1 medium
Red onion - peeled and roughly chopped
2 tbsp
Olive oil
6 whole
Bacon rashes - chopped
2 whole
Garlic clove - peeled and finely chopped
1 large
Red pepper - deseeded and finely chopped
1 medium
Courgette - finely chopped
1 small
Sweet potato - peeled and cut into 1cm pieces
400 g tin
Chopped tomatoes
1 tbsp
Tomato Puree
1 pinch
100 ml
Red pepper pesto
1 tsp
2 Pint
Chicken stock
85 grams
Mediterranean Vegetable and Red Pesto Minestrone Soup
  1. In a large saucepan of casserole pan, heat the oil and fry the onions for 5 minutes or so, until they have softened. Add the bacon and the garlic and fry off until the bacon starts to turn golden. Stir in the remaining ingredients and cook off for 5 minutes, stirring every so often so they don’t stick to the pan.
  2. Add the remaining ingredients, except the pasta, and give the pot a good stir. Bring the mixture to the boil and then cover and leave for an hour. If you leave it any longer it will simply thicken, which is not a bad thing
  3. Remove the lid and add the pasta to the pot - breaking it into tiny pieces. Simmer until the pasta is cooked (time depending on the individual packs) and then serve hot with cheesy toasts.

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