Scottish Minestrone Soup
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Ingredients
- 2 tablespoons olive oil
- 6 rashers smoked bacon (snipped into small pieces)
- 2 cloves garlic (peeled and finely minced)
- 2 tablespoons tomato puree
- 1 packet Scotty Brand Scotch Broth soup mix (500g)
- 400g tin chopped tomatoes
- 600ml vegetable stock (made with stock cube)
- 1 small glass red wine (75ml)
- 75g macaroni pasta
- 1/4 sweetheart cabbage (finely shredded)
- fresh thyme
- salt and pepper to taste
- grated Italian cheese to serve (I used Grana Padano)
Directions
| Step 1 | Heat the oil in a large saucepan, cast iron is best, and add the chopped bacon, saute over a medium heat until the bacon is crisp and cooked. |
| Step 2 | Add the garlic and saute for a further minute, stirring all the time. Add the soup mix vegetables*, putting the packet of pearl barley to one side. Saute, stirring all the time for 2 to 3 minutes. The add the tomato puree and stir to mix into the vegetable and bacon mixture. *Use 500g mixed chopped carrots, swede, onions and leeks if not using a soup mix. |
| Step 3 | Add the tin of chopped tomatoes, vegetable stock and the wine, stir well before adding the macaroni pasta, packet of pearl barley*, chopped cabbage and the fresh thyme. Season to taste with salt and pepper and place a lid on the saucepan and simmer over a low heat for 15 to 20 minutes or until the pasta and vegetables are soft and are cooked. *Use 1 tablespoon of pearl barley if not using a soup mix. |
| Step 4 | Adjust seasoning to taste and serve straight away with grated Italian cheese sprinkled over the top of the soup and crusty bread. |
| Step 5 | NB: Make it vegetarian and Vegan by omitting the bacon and adding mushrooms and/or chopped peppers. |
