MINESTRONE SOUP WITH LEADERBRAND WILD ROCKET

Chop the bacon into pieces. Dice the onion, celery, and carrot. Slice the garlic. 

Heat a large heavy based pot with oil. Add the chopped bacon and cook until golden brown. Add the onions and garlic, cook until translucent.  Add the celery and carrot, sauté for 1-2 minutes stirring often. Add the passata, veggie stock, water, tomato paste, Worcestershire sauce and salt. Cover with a lid and simmer for 20-25 minutes. Stir the pot at intervals to avoid the bacon sticking to the bottom of the pot. 

Drain and rinse the cannellini beans. Add the cannellini beans and macaroni pasta. Cook for a further 7-8 minutes.  

Remove from the heat and add the parmesan cheese. 

Season with salt and pepper as required. 

To serve: Divide the soup into bowls, add LeaderBrand Wild Rocket on top & garnish with extra parmesan cheese. 

WILD ROCKET

Peppery, nutty and full of flavour. Try tossing this zingy leaf through your favourite salad, add to a pizza or mix through pasta to amp up the taste.

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• 200g bacon
• 1 onion  
• 2 cloves garlic  
• 100g celery approx. 1 stick 
• 150g carrot approx. 1 large carrot  
• 1 tsp olive oil 
• 700ml passata  
• 1 cup vegetable stock  
• 1 cup water 
• 2 tbsp tomato paste  
• 1x 300g can cannellini beans 
• 1 tsp Worcestershire sauce 
• Salt  
• Pepper  
• 1 cup macaroni elbows pasta 
• ¼ cup parmesan cheese 

Garnish 

• 4-6 handfuls LeaderBrand Wild Rocket