Minestrone with Red Kidney and Black Beans
2 tbs Olive Oil
2 Garlic cloves, crushed
2 Rashers bacon, trimmed and chopped
2 Onions, chopped
2 Stalks celery, diced
2 Carrots, diced
1 x Can of Delmaine Crushed Tomatoes
1 tsp Dried Italian herbs, such as oregano
2 ltrs beef stock
1 x Can of Delmaine Red Kidney beans, drained and rinsed
1 x Can of Delmaine Black Beans, drained and rinsed
1 Zucchini, diced
½ cup chopped parsley
Parmesan cheese and Delmaine Pesto serve
1 cup Stelline or elbow
Place oil, garlic, bacon and onion into a large pan. Cook over a medium heat until onion is soft. Add celery and carrot and cook for 2-3 minutes.
Stir in tomatoes, Italian herbs and stock. Bring to the boil, add pasta then reduced heat to low and simmer, partly covered, for 1 hour.
Stir in Red Kidney Beans, Black Beans, zucchini and parsley, and simmer for 10 minutes.
Serve topped with grated parmesan cheese and a spoonful of pesto.