The weather is now cooling down a bit but it's still quite nice and warm-ish for late April. Soup seems to be OK again for Sunday night when we do not want to eat anything too filling or heavy. My Minestrone soup is not traditional but it's not too bad.
For 2 you'll need:1/2 cup Small Macaroni, cooked to al dente
1 Medium Potato, cubed
1 Medium Carrot, cubed
1/2 Onion, chopped
1 clove of Garlic, chopped
100 grams Bacon, chopped
750 mil. Chicken Stock
1/2 cup Cooked Chicken, shredded
1/1 can Dice Tomatoes in Juice
Salt & Pepper to taste
A big pinch of Sugar
A big splash of Dry Sherry
2 Tablespoons grated Parmesan
A bit of butter or oil for frying
Fresh Coriander or Parsley or Basil, chopped, to garnish
Fry chopped bacon in a heavy bottom pot until a bit brown - add onion and garlic and fry until soft. Add potato and carrot and fry further for about 2 minutes - add stock and chicken (I freeze cooked chicken in stock in plastic tubs - they will become handy when you make chicken based soup) bring to boil - cover with lid and simmer for about half an hour or so.
When the vegetables are well cooked and soft add half a can of diced tomato and macaroni. Add salt and pepper to taste.You can let it boil a bit further if you like your pasta a bit soft like I do. Add a pinch of sugar and a splash of sherry just before switching off the heat.
Garnish with Parmesan and chopped coriander. Serve hot with garlic bread.