Chicken Minestrone

Serves: 4-6

Preparation / cooking time: 40 minutes

Ingredients:

250g Steggles chicken mince

1 teaspoon smoked paprika

1 egg, lightly beaten

1 tablespoon tomato paste

2 tablespoon olive oil

2 bacon rashers, chopped

1 onion, chopped

1 stick celery, chopped

1 clove garlic, crushed

6 cups beef stock

2 tablespoons red wine

2 Roma tomatoes, chopped

1 small carrot, chopped

½ cup risoni pasta

1/3 cup frozen peas

400g can Borlotti beans, rinsed and drained

2 tablespoons chopped parsley

1/3 cup pesto

Grated Parmesan

Method:

1. In a bowl, add mince, paprika, egg and tomato paste. Mix well. Roll tablespoons of mince mixture into balls. Heat one tablespoon of oil in a frying pan over medium heat and cook meatballs until lightly browned, set aside.

2. Heat remaining oil in a large pan and cook bacon, onion, celery and garlic over medium heat until softened and bacon is golden. Add stock, wine, tomatoes, and carrot. Bring to boil and simmer for 5 minutes.

3. Add pasta and meatballs. Stir and simmer for a further 6 minutes, stirring occasionally. Add peas and beans and simmer for 4 minutes. Remove from heat. Stir through parsley.

4. To serve, ladle minestrone into serving bowls, top with pesto and Parmesan.

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