Fresh Minestrone Soup with Bacon and Conchiglioni
Nutrition per serving
Calories | 449 kcal |
Protein | 27 g |
Carbs | 72.5 g |
Fats | 8.4 g |
Saturated Fat | 1.3 g |
Monounsaturated Fat | 4.1 g |
Polyunsaturated Fat | 1.4 g |
Sugars | 12.9 g |
Fiber | 20 g |
Sodium | 2,596 mg |
Ingredients
Chicken Stock Cube | |
Red Onion | |
Garlic | |
Red Bell Pepper (capsicum) | |
Celery | |
Courgette (Zucchini) | |
Fresh Thyme | |
Back Bacon | |
Bay Leaf | |
Chopped Tomatoes (canned) | |
Cannellini Beans (canned) | |
Cavolo Nero (Black Kale) | |
Conchiglioni Pasta | |
Olive Oil |
Preparations
- Peel/finely chop the onion and garlic.
- Remove core/dice the pepper into 1cm cubes.
- Chop the celery/courgette into 1cm pieces.
- Cut the bacon into 1cm strips.
- Roughly chop the cavolo nero.
- Remove the thyme leaves from the sprig.
- Drain/rinse the cannellini beans in a sieve.
- Boil 300ml of water in a small pot with the stock pot and stir to dissolve.
- Heat ½ a tsp of oil in a medium sized sauce pan over medium heat. Add the bacon and cook until golden and crispy around the edges.
- Add the onion, garlic, celery, pepper with the thyme leaves and cook for 3 minutes until the vegetables have softened. Add the courgettes and continue to cook for a minute.
- Add the tinned tomatoes, boiling stock, calvo nero, the bay leaf and a pinch of salt and pepper. Bring to a gentle simmer, lower heat to medium-low and cook for 3 minutes before adding the pasta and continue to cook for about 8-10 minutes until the vegetables are tender and the pasta al dente.
- Once the vegetables/pasta is cooked, add the cannellini beans and cook for a final minute.
- Serve in a bowl.