Cooking Time:25 mins
Understanding food allergies and intolerances
Minestrone soup with bacon
Serves:4 Adults
Cost:Low
This soup is a great way to add vegetables to your kid’s diet and because it’s got potatoes and pasta in it, it’s as filling as most dinners.
Ingredients
- 1 tablespoon of olive oil
- 4 lean rashers, cut into strips
- 1 large onion
- 3 cloves of garlic
- 1 small potato
- 2 medium carrots
- 2 sticks of celery
- 400g / 14 oz. tin of tomatoes, with no added salt
- 700ml / 24½ fl. oz. of water
- 200g / 7 oz. of frozen peas, defrosted
- 150g / 5½ oz. of pasta, any shape
- 1 vegetable stock cube
Method
- Gently heat a tablespoon of oil in a large saucepan
- Finely chop the potato, carrots, celery, rashers, garlic and onion then add them to the pan
- Stir regularly to stop them from sticking to the bottom of the pan
- Cook on a low heat for 5 minutes, or until the vegetables have gone soft
- Add the water, the stock cube and the tin of tomatoes
- Bring to the boil and then reduce the heat
- Simmer for 10 minutes
- While simmering, add the pasta and black pepper
- Cook for another 8 to 10 minutes
- Add the peas and keep simmering until they are hot
- Serve and enjoy
What you will need
- Chopping board
- Chopping knife
- Measuring jug(for liquids)
- Saucepan
- Wooden spoon
Serving suggestions
Serve with crusty wholegrain bread
You can break spaghetti into small pieces or use tube shapes like macaroni
