A classic Leggo's recipe for Italian Minestrone soup, serve with shaved parmesan cheese, basil leaves and crusty bread

Ingredients

1 Tbsp	Olive oil
1 large	Diced onion
1 clove	Crushed garlic
3 rashers	Bacon, (chopped)
3 sticks	Celery, (chopped)
2	Carrots, sliced
7 cups	Water
1 Tbsp	Beef stock powder
375 g	Leggo's Tomato Paste (Main)
½ cup	Dry macaroni pasta
420 g	Red kidney beans, (drained)

Directions

1. Heat oil in a large saucepan, sauté onion, garlic and bacon for 3-4 minutes or until lightly browned.

2. Add celery, carrots, water, stock powder and Leggo’s Tomato Paste. Bring to the boil, reduce heat and simmer covered for 30 minutes, stirring occasionally.

3. Stir in macaroni and kidney beans, simmer for a further 15 minutes or until macaroni is cooked, stirring occasionally. Season to taste.

4. Serve garnished with shaved parmesan cheese, basil leaves and crusty bread.

TIP:Cannellini beans or borlotti beans may be used in this recipe instead of red kidney beans.

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