Hearty minestrone soup made with Passata | Mutti Recipe

Ingredients

• 1 tablespoon Extra Virgin Olive Oil
• 125 g rindless bacon rashers, chopped
• 1 large brown onion, chopped
• 2 cloves garlic, crushed
• 1 large carrot, peeled and diced
• 2 celery stalks, diced
• 1 medium potato, peeled and diced
• 400 g bottle Mutti ‘Passata’ Tomato Puree
• 1 litre beef stock
• 2 teaspoons dried Italian herbs
• 400 g can Red Kidney Beans (drained and rinsed)
• 1/2 cup small macaroni pasta
• 2 cups finely shredded cabbage
• 1/2 cup fresh or frozen peas
• ground black pepper
• 1/3 cup chopped fresh parsley
• shaved Parmesan cheese, to serve