You asked for Doctor Stone’s Minestrone soup recipe, so as promised…



2-3 slices short cut bacon                             1 400gm tin tomatoes diced

1 onion                                                              1 400gm tin white or red beans

1 tsp garlic paste                                             1 400gm tin chick peas

1 tsp Italian herbs fresh or dried                200gm frozen spinach

2 sticks celery chopped                                 Vegetable stock cube per 2L water

2 carrots chopped                                           Dried pasta



Cook bacon in olive oil, add onions, chopped carrot and celery, Italian herbs and garlic and cook for 10 mins.

Add tomatoes, beans and chick peas with juice.  Crumble stock cubes into vegetable mix, add 2L water.  Season to taste.

Bring to boil, then reduce to simmer for 30 mins.

Add spinach and pasta in the last 10 mins.  Enjoy with crusty bread!

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