Prep 30 mins
Cook 3 hrs 30 mins
From Australian Woman's Weekly Cooking Class Cookbook. I used to make this often, will have to make it again soon, it was really nice. Is not as thick as most other minestrones and there is no cabbage in it. It is also not a strongly flavoured soup, you get the taste of the vegetables. I haven't allowed overnight soaking in preparation time. I also slice the carrots as well as the zucchini because I love the look of them floating on top of the soup.
- 1⁄2 cup haricot beans
- 30 g butter
- 2 onions, chopped
- 80 g bacon, chopped, I use short cuts
- 2 garlic cloves, crushed
- 2 1⁄2 liters water (10 cups)
- 6 beef bouillon cubes
- 3 carrots, diced
- 2 stalks celery, sliced
- 2 potatoes, diced
- 125 g green beans, sliced
- 3 zucchini, sliced
- 4 tomatoes, skin removed & chopped
- 1⁄4 cup tomato paste
- 1⁄3 cup macaroni, small
- 2 tablespoons parsley, chopped
- salt & pepper
- 1⁄2-3⁄4 cup parmesan cheese, grated
- Soak haricot beans overnight in plenty of cold water to cover.
- Heat butter in a large pan, add onions, bacon pieces and garlic and saute gently until onions are transparent.
- Add water, crumbled stock cubes and drained beans, bring to boil, reduce heat, simmer covered 2 1/4 hours.
- Add vegetables to simmering stock, bring to boil, reduce heat, simmer covered 1 hour.
- Remove lid, add macaroni, simmer stirring occasionally until pasta is cooked 10 to 15 minutes, then stir in parsley, season with salt & pepper.
- Serve with grated parmesan.