Minestrone Soup

Ingredients

4 bacon rashers, rind removed, roughly chopped
2 carrots, peeled, chopped
2 celery sticks, chopped
1 potato, peeled, chopped
2 garlic cloves, crushed
1L (4 cups) Water
2 Beef Stock Cubes
400g can red kidney beans, rinsed, drained
400g can chopped tomatoes
80g (1 cup) fusilli pasta
Salt & freshly ground black pepper
1/3 cup chopped fresh continental parsley

Method
Place the bacon, carrots, celery, potato and garlic in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.
Crumble the stock cubes in the water and add to the pan with the red kidney beans and tomatoes , cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender.

Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, following packet directions or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls and sprinkle with parsley. Serve immediately.

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