Speedy Minestrone Soup
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
2 sprays olive oil 1 onion, finely chopped 1 large carrot, about 115 g/4 oz, peeled and diced 2 celery sticks, trimmed and sliced 1 bouquet garni 400 g/14 oz canned chopped tomatoes 55 g/2 oz dried soup pasta shells or spaghetti broken into small lengths 850 ml/11/2 pints vegetable stock 1/2 small cabbage, about 225 g/8 oz pepper.
1 Heat the oil in a large saucepan, add the onion, carrot and celery and sauté gently for 5 minutes, stirring frequently. Add the bouquet garni with the chopped tomatoes. Half-fill the empty tomato can with water, swirl to remove all the remaining tomatoes then pour into the pan. 2 Add the pasta with the stock and bring to the boil. Reduce the heat to a simmer and cook for 12 minutes, or until the vegetables are almost tender. 3 Discard any outer leaves and hard central core from the cabbage and shred. Wash well, then add to the saucepan with pepper to taste. Continue to cook for 5-8 minutes, or until all the vegetables are tender, but still firm to the bite. Serve divided equally between 4 warmed bowls.
calories per portion 99