Minestrone

2 Tabs olive oil                                                            2 onions chopped

4 cloves garlic crushed                                               2 sticks of celery chopped

250g bacon chopped                                                  2 sml bacon bones

1 tabs Tomato paste                                                   1 dsp pesto (sundried tomato or basil)

2 cans crushed tomatoes                                           2-3 carrots chopped (large dice)

3-4 potatoes chopped (large dice)                             2 sliced zucchini

1 sml pkt filled pasta                                                   5lts beef stock

2 tsp oregano                                                              1 tabs dried basil (2 tabs fresh)
cracked pepper                                                           1 cup frozen peas

Salt to taste (when finished cooking)                        

OPTIONAL: 1 can kidney beans, ¼ chopped cabbage

To Serve: Parmesan cheese

Method:

In a large saucepan or boiler saute onions, garlic, celery and bacon till veggies are transparent. Add Tomato paste and stir. Add stock, pesto, bacon bones, carrots, potatoes, tomatoes and herbs.

Cook until vegetables are tender, add pasta, zucchini and peas, (add optional  kidney beans and cabbage at this stage if desired). Cook until pasta is done.

Remove bacon bones, adjust seasoning and serve with parmesan cheese and crusty bread.

Not suitable to cook in slow cooker but can be successfully reheated so long as pasta and green veggies are not overdone.                                                             

If pasta has used up too much liquid, more water or beef stock may be added.