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French Onion Minestrone Soup

An Italian favourite ... with a twist! - by Kim Meredith
  • 14 Jul 2019
French Onion Minestrone Soup
Prep: 10 Minutes - Cook: 25 Minutes - Easy - Serves 4
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Soup can be made up to three days ahead. Keep, covered, in the fridge. If soup thickens on standing, stir in a little water when reheating.  For a change, serve with crusty bread instead of topping with croutons. 

 

Ingredients

1 tablespoon olive oil

200g shortcut bacon rashers, chopped

400g can chopped tomatoes

2 x 40g sachets French onion soup mix

2 medium carrots, peeled, cut into 2cm pieces

1 large brushed potato (275g), peeled, cut into 1cm pieces

400g can cannellini beans, drained, rinsed

2 zucchini, trimmed, halved lengthways, cut into 1cm slices

120g bag baby spinach leaves

Packaged croutons, to serve

Method

  1. Heat oil in a large saucepan over a high heat. Add bacon. Cook, stirring occasionally, for about 5 minutes, or until golden and crisp. 

  2. Add tomatoes, soup mix, carrots and potato. Cook, stirring for 30 seconds. Add 1½ litres (6-cups) water. Bring to boil. Gently boil for about 20 minutes, or until potato is tender. 

  3. Stir in beans and zucchini. Return to boil. Gently boil for a further 5 minutes, or until zucchini is tender. Stir in spinach. Remove. Season with pepper.

  4. Serve topped with croutons. 

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Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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