Ravioli Minestrone Soup - cooking recipe

Ingredients

1 tbsp olive oil
2 slices bacon, chopped
2 None carrots, peeled and chopped
2 None stalks celery, chopped
1 None onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 cups chicken stock
1 (14 oz) can diced tomatoes
1 (14 oz) can kidney beans rinsed and drained
12 oz fresh ravioli pasta
1 None zucchini, chopped
2 cups baby spinach
None None fresh oregano, shaved Parmesan, to serve

Preparation

In a large saucepan, heat the oil on high. Saute the bacon, 1-2 mins, until lightly golden. Reduce the heat to medium. Add the carrot, celery, onion and garlic and saute for 2-3 mins, until onion is tender.
Stir in the stock and tomatoes. Bring to a boil on high. Add the beans, pasta and zucchini. Simmer for 5-10 mins, until pasta is tender. Remove from heat. Stir in the spinach. Season to taste.
Serve the soup topped with oregano and Parmesan.