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Ingredients

3 tablespoons extra virgin olive oil, plus extra, to drizzle
3 free-range gluten-free bacon rashers, sliced
2 large desiree potatoes, scrubbed, cut into 1cm pieces
1 leek, thinly sliced
1 red onion, finely chopped
4 garlic cloves, finely chopped
3 zucchini, thinly sliced
750ml (3 cups) Massel Chicken Style Liquid Stock
400g can borlotti beans, rinsed, drained
400g can chickpeas, rinsed, drained
1-2 lemons, juiced
Shaved parmesan, to serve
Fresh celery, to serve
Continental parsley leaves, to serve

Method

Step 1 Heat half the oil in a stockpot over medium heat. Add the bacon, potato, leek, onion and garlic. Cook, stirring occasionally, for 10 minutes or until soft and golden.
Step 2 Add the zucchini and remaining oil. Cook for a further 5 minutes or until light golden.
Step 3 Add the stock and cook for 5 minutes or until the potatoes are tender. Add the borlotti beans and chickpeas. Stir in the lemon juice to taste. Cook for a further 1-2 minutes to warm through. Season. Ladle the minestrone among serving bowls. Drizzle over extra oil and top with parmesan and celery or parsley leaves to serve.

Healthier minestrone

How to make Healthier minestrone

Ingredients

Method