The PaleoHack Cookbook

Many varieties of already-cooked white beans are available canned, among them cannellini, butter and haricot beans; they are all suitable for this soup. You can use any small pasta such as little shell, small macaroni or even risoni.

You will need...

  • 1 tablespoon olive oil.

  • 1 small brown onion (80g), Chopped finely

  • 1 clove garlic, crushed

  • 2 bacon rashers (140g), rind removed, chopped finely.

  • 1 trimmed celery stalk (100g), grated coarsely.

  • 410g can crushed tomatoes

  • 2 cups (500ml) beef stock

  • 1 litre (4 cups) water

  • 1/2 cup (65g) short pasta

  • 2 medium zucchini (240g), grated coarsely

  • 300g can white beans, rinsed, drained

  • 1/3 cup thinly sliced fresh basil.

How to make Minestrone:

  • Heat oil in large saucepan; cook onion, garlic, bacon and celery, stirring about 5 minutes or until vegetables just soften.

  • Add carrot, undrained tomato, stock, the water and pasta; bring to a boil. Reduce heat; simmer, covered about 5 minutes or until pasta is just tender.

  • Add zucchini and beans; bring to a boil. Remove from heat; stir in basil.

Serve 4: Per serving 8.1g fat; 904kJ (216cal)

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The PaleoHack Cookbook

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