Minestrone Soup

Serves 4
Preparation time 10 minutes
Cooking time 40 minutes


  • 2 tablespoons of Squeaky Gate The Strong One Extra Virgin Olive Oil
  • 3 bacon rashers, rind removed, roughly chopped
  • 2 carrots, peeled, chopped
  • 2 celery sticks, chopped
  • 1 desiree potato, peeled, chopped
  • 2 garlic cloves, crushed
  • 1L (4 cups) Beef stock
  • 1 300g can red kidney beans, rinsed, drained
  • 1 425g can chopped tomatoes
  • 40g (1/2 cup) rollini pasta
  • Salt & freshly ground black pepper
  • 1/3 cup chopped fresh continental parsley


Heat Squeaky Gate The Strong One Extra Virgin Olive Oil in a large saucepan. Place in the bacon, carrots, celery, potato and garlic and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.

Add the beef stock, red kidney beans and tomatoes to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender. (To freeze the soup, see note).

Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, for 3 minutes or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls, drizzle with Squeaky Gate The Strong One Extra Virgin Olive Oil and sprinkle with parsley. Serve immediately.


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