250g streaky bacon, cut into fine strips
20g En Placé Crushed Garlic
200g En Placé Umami Paste
1.2kg Riviana Italian Crushed Tomatoes
500g Garden Supreme IQF Diced Carrots
500g drained and rinsed Riviana Five Bean Mix
2.5 litres water
200g risoni pasta
200g Riviana Garden Supreme IQF Peas
100g En Placé Pesto All Genovese, for serving
50g shaved Parmesan, for serving
50g continental parsley leaves, for garnish
Fry bacon in a large pot until golden.
Add Riviana Garlic and En Placé Umami Paste and sauté for 1 minute.
Add Riviana Tomatoes, Garden Supreme Carrots, Riviana Beans and water, cover and bring to the boil. Add risoni and boil uncovered for 10 minutes until pasta is al dente.
Just before serving, add Riviana Peas and bring to the boil.
Portion approx. 500ml Minestrone into serving bowls. Spoon 10g En Placé Pesto in the centre and serve sprinkled with parmesan and parsley leaves
