Raguletto: minestrone
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 100 | grams | Bacon; finely chopped |
| 1 | Jar Raguletto Napolitano sauce | |
| 1 | cup | Red wine; (optional)* |
| 2 | Celery sticks; chopped | |
| 1 | Carrots; diced (1 to 2) | |
| 1 | large | Potato; diced |
| Pumpkin; about size of | ||
| ; potato, diced | ||
| 1 | 300 gram tin red kidney beans; drained | |
| Silverbeet; (2 leaves) or | ||
| ; spinach (small | ||
| ; bunch), sliced | ||
| 1 | tablespoon | Basil leaves; chopped |
| 1 | tablespoon | Thyme; chopped |
| 1 | litre | Water |
| Parmesan | ||
Directions
* if not using wine add extra water Heat the oil and fry the bacon. If desired add the wine and stir.
Add the contents of the jar of Raguletto sauce then the celery, potatoes, pumpkin, thyme and water.
Simmer gently until the vegetables are cooked.
Add the tin of beans, silverbeet or spinach and basil.
Heat through.
Serve with Parmesan shavings on top.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.