- Serves1
- Cook time20 minute
- Prep time10 minute, + 10 mins soaking time
Dive into a bowl of comfort with this quick and cozy minestrone soup for one!
Ingredients
- 2 tsp olive oil
- 2 slices Provedore Round Pancetta, finely chopped
- 1 shallot, finely chopped
- 1 celery stick, finely chopped
- 1 garlic clove, crushed
- 25g farfalle pasta
- 210g can finely chopped tomatoes
- 3/4 cup (185ml) chicken stock
- 125g can four bean mix, rinsed, drained
- 1/2 cup (80g) frozen mixed vegetables
- Finely grated parmesan, to serve
- Coarsely chopped flat-leaf parsley, to serve
- Toasted garlic bread, to serve
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add the pancetta, shallot and celery and cook, stirring, for 5 mins or until shallot softens. Add the garlic and cook for 1 min or until aromatic. Add the pasta, tomato, stock and beans and bring to a simmer.
Step 2
Cover and cook, stirring occasionally, for 12-15 mins or until pasta is al dente. Add the frozen vegetables and cook for a further 2-3 mins or until heated through. Season.
Step 3
Ladle soup into a serving bowl. Sprinkle with parmesan and parsley. Serve with toasted garlic bread.
Recipe tip
Smart swap: Replace the frozen veg with any firm veggies you have in the crisper. Diced carrots, pumpkin or green beans would work well.
Use it up: Make our flavoursome Malfalde corte with olives, pancetta and basil with the leftover pancetta slices and pasta from this recipe.
Minestrone for one
- Serves1
- Cook time20 minute
- Prep time10 minute, + 10 mins soaking time
Ingredients
- 2 tsp olive oil
- 2 slices Provedore Round Pancetta, finely chopped
- 1 shallot, finely chopped
- 1 celery stick, finely chopped
- 1 garlic clove, crushed
- 25g farfalle pasta
- 210g can finely chopped tomatoes
- 3/4 cup (185ml) chicken stock
- 125g can four bean mix, rinsed, drained
- 1/2 cup (80g) frozen mixed vegetables
- Finely grated parmesan, to serve
- Coarsely chopped flat-leaf parsley, to serve
- Toasted garlic bread, to serve
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add the pancetta, shallot and celery and cook, stirring, for 5 mins or until shallot softens. Add the garlic and cook for 1 min or until aromatic. Add the pasta, tomato, stock and beans and bring to a simmer.
Step 2
Cover and cook, stirring occasionally, for 12-15 mins or until pasta is al dente. Add the frozen vegetables and cook for a further 2-3 mins or until heated through. Season.
Step 3
Ladle soup into a serving bowl. Sprinkle with parmesan and parsley. Serve with toasted garlic bread.