Homemade minestrone

1. 1

   Heat the oil in a frying pan and fry the onion, bacon, celery, garlic and carrots for 2-3 minutes, or until softened.

2. 2

   Stir in the potatoes and fry for a further 2-3 minutes. Pour in the stock and bring the mixture to the boil. Stir in the tomato purée and simmer for 45 minutes.

3. 3

   Add the haricot beans, herbs, chopped tomatoes and spaghetti and continue to cook until the pasta is tender. Season, to taste, with salt and freshly ground black pepper.

4. 4

   For the croûtons, drizzle the bread with the olive oil.

5. 5

   Heat a griddle pan until hot and fry the bread on one side for 2-3 minutes, or until golden-brown. Meanwhile, preheat the grill to high.

6. 6

   Remove the bread from the pan and top the uncooked side with the mozzarella. Place under the grill for 2-3 minutes, or until the cheese is bubbling and golden-brown.

7. 7

   To serve, ladle the soup into 4 soup bowls and top with a croûton.

1 serving ≈ 450 g

Nutrition values are estimates. - means data is unavailable.