Minestrone Soup with Ayrshire Middle Bacon

The Recipe


  • · 200g Ayrshire middle bacon
  • · 100g fusilli pasta (uncooked)
  • · 2 small onions, finely chopped
  • · 2 cloves garlic, crushed
  • · 800g of roasted chopped or 2x 400g cans chopped tomatoes
  • · 500g passata
  • · 100g frozen peas
  • · 150g green beans, tailed and chopped into 2cm pieces
  • · 2.5l chicken or vegetable stock
  • · a little olive oil
  • · handful fresh basil leaves
  • · fresh Parmesan cheese, grated
  • · salt and pepper to season to taste
  • Cooking time: 50 Minutes
  • Preparation time: 15 Minutes
  • Serves: 4



Grill the bacon for around 2 minutes each side. Allow to cool and chop roughly. Set to one side.


In a large soup pan, add a tablespoon of olive oil and bring up to a medium-high heat.


Add the garlic and onions and soften for a few minutes.


Add the peas and green beans and cook for a few more minutes on low to medium heat.


Add the chopped tomatoes and the bacon.


Add the stock and the uncooked pasta and stir to combine. Bring up to the boil and then reduce down to a simmer. Taste the soup and season according to preference.


Simmer for 30-40 minutes, stirring occasionally. Just before serving, tear up a few basil leaves and mix through.


Serve with a good sprinkling of fresh parmesan and fresh basil.

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