MINESTRONE

This robust soup has always been a family favourite. I’ve also included a recipe for garlic bread. I know, I know, garlic bread is not altogether good for you from the waistline perspective, but my goodness it’s delicious and I rarely serve this soup without it, each time vowing to diet another day.

Serves 4–6

         1 tablespoon olive oil

         6 tablespoons diced bacon

         1 onion, diced

         4 cloves garlic, crushed

         1 carrot, diced

         1 small potato, peeled and diced

         1 red capsicum, seeded and diced

         125g green beans, trimmed and cut into small pieces

         3 tablespoons tomato paste

         ½ teaspoon brown sugar

         ½ teaspoon dried thyme

         500g canned diced tomatoes (or the equivalent in fresh, ripe, red tomatoes)

         800ml chicken or vegetable stock or water

         2 cups cooked small macaroni or other short pasta

         ½–¾ cup freshly grated or shaved parmesan

         2 tablespoons chopped parsley or shredded basil (optional)

Heat the oil in a large saucepan over medium heat and sauté the bacon and onion for 4 minutes. Add the garlic and the rest of the vegetables and cook gently for 5 minutes.

Add the tomato paste, sugar, thyme, tomatoes and stock or water. Bring to the boil, then reduce heat and simmer for 20 minutes. Add the cooked pasta, mix through and reheat. Add salt and pepper to taste.

Serve each bowlful topped with shaved parmesan and herbs, if using.