Minestrone Soup with Pork Crackle Crumb
A twist on an old classic - this delicious Minestrone Soup with Pork Crackle Crumb is a dish that will please the whole family.
40 minutes
Capable Cooks
4
What you’ll need
- 300g pork rind
- 300g bacon, diced and cooked
- 4 Tbsp. olive oil
- 1 red capsicum, diced
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- ¼ cup tomato paste
- 1 cup green beans, chopped
- 4 cloves garlic, minced
- ½ tsp. oregano
- 400g diced tomatoes
- 4 cups chicken stock
- 2 cups water
- 2 bay leaves
- 1 cup macaroni pasta
- 400g cannellini beans, rinsed and drained
- 2 cups spinach
- 2 tsp. lemon juice
- Salt and pepper to season
- 1 Tbsp. Parsley
- Parmesan cheese to serve
How to make it
- Preheat oven to 200°C.
- Remove rind from packaging and pat dry with paper towel. Rub rind with 1 Tbsp. of salt then place on baking tray.
- Place in oven for 20 – 30 mins or until crackle has developed.
- Set rind aside to cool.
- In a large. saucepan over med. heat, pour in olive oil. Add the onion, capsicum, carrot, celery, tomato paste and cook for 4-5 mins or until vegetables have softened.
- Add in the garlic and oregano. Cook for 2 mins. Pour in diced tomatoes, broth and water. Add salt, pepper and bay leaves. Bring to the boil, reduce heat then cover. Allow to simmer for 15 mins.
- Add macaroni, green beans, and cannellini beans. Simmer for 20 mins or until the pasta is cooked. Remove bay leaves and stir through lemon juice.
- Meanwhile, place crackle into food processor. Blitz until crackle resembles crumbs.
- Season with more salt and pepper. Divide into bowls and garnish with grated Parmesan and parsley.
