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How to make Home Made Minestrone Soup

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What you need for 6 persons is:
56g butter (2ozs)
56g chopped streaky bacon
1 finely chopped onion
2 sticks celery chopped
224g (8ozs) potatoes, diced
1 large carrot diced
2 cabbage leaves, shredded
2 large tomatoes scolded in boiling water to remove skins then chopped roughly
1 litre (2pints) Chicken stock
56g (2ozs) pasta shells
1 tablespoon tomato puree
1 tablespoon Worcester sauce
1 tablespoon finely chopped parsley
1 sprig of thyme (fresh preferably but dried if you have to)
1 sprig of Rosemary - ditto
2 tablespoons of Parmesan cheese

What you do is:

  • Melt the butter or marg’ in a pan
  • Fry the bacon and all the vegetables in it until soft
  • Add the stock
  • Add the pasta shells and all the remaining ingredients
  • Simmer on a low heat for 30-35 minutes or until the soup has slightly thickened
  • Serve hot, sprinkled with the parmesan cheese, the parsley and a good helping of Old English bread baked locally.