Italian minestrone soup | Women's Weekly Food

Ingredients

• Traditional minestrone soup
• 1 tablespoon olive oil
• 3 bacon rashers, chopped coarsely
• 1 large brown onion, chopped coarsely
• 1 large carrot, chopped finely
• 2 stalks celery, trimmed, chopped finely
• 3 cloves garlic, crushed
• 1/4 cup (70g) tomato paste
• 2 x 400g cans crushed tomatoes
• 2 litres (8 cups) chicken stock
• 1 cup (100g) small pasta shells
• 400 grams can chickpeas, drained, rinsed
• 1 bunch spinach, trimmed, leaves chopped coarsely
• 1/2 cup (40g) grated parmesan cheese
• Italian bread, to serve