This minestrone is perfect for winter

Tip: If you have any Parmesan rinds in the freezer, add them to this soup when you add the stock and allow it to impart more flavour.

• 250 g Woolworths Wood-smoked Streaky Bacon, sliced
• 2 T olive oil
• 4 cloves garlic, crushed 
• 200 g baby leeks, sliced 
• ½ bunch celery, sliced 
• 1 x 350 g packet of baby carrots, sliced 
• 2 x 500 ml cartons Woolworths Organic Vegetable Stock 
• 1 x 400 g can Woolworths Cherry Tomatoes
• 250 g Woolworths Whole Wheat Macaroni 
• Sea salt and freshly ground black pepper, to season
• 100 g fresh peas 
• 1 x 375 g pack Woolworths Green Vegetable Medley 
• Woolworths Hard Cheese or Parmesan, to serve 
• Woolworths Basil Pesto, to serve 
• Ciabatta, sliced and toasted to serve

1. Panfry the bacon bits in olive oil until crispy in a large saucepan. Remove and keep aside for serving. In the same bacon fat and reserved oil, add the leeks, celery and garlic and reduce the heat to soften for 5 minutes. 
2. Add the baby carrots, stock and canned tomatoes. Fill the empty tomato can with water and add to the pot too. Allow simmering for 30 minutes, before adding the whole wheat macaroni to cook for 20 minutes until al dente. 
3. Stir through the green vegetable medley and the peas for the last 2 minutes of cooking and turn off the heat – you don’t want the veggies to overcook and lose their vibrancy or crunch. 
4. Serve hot, ladled into bowls, topped with reserved crispy bacon, grated Parmesan, good olive oil and basil pesto. Eat with toasted ciabatta. 

Feeling inspired?

SHOP MORE ITALIAN-STYLE PRODUCTS & INGREDIENTS