I guess you could also classify this as a minestrone soup. It has a lot less vegetables, but that actually makes it quicker to make – a lot less chopping. I like the taste of this one, the kidney beans, bacon and tomato soup I think go well together.
This is another of my minestrone soup recipes. It differs from the other one in just a few small ways. It has potato, cabbage and Haricot beans and also less pasta, but the same rule applies about making it up to the marked area before adding the pasta. Either version works really well.
I’m deviating from Mum’s recipes this week because I made a pot of this minestrone soup for my family last Sunday and everyone said I should add the recipe to the collection. I always make it the day before up to the marked area, then reheat it the next day and add the pasta. If you add the pasta too early it can get a bit gluggy.
A friend was giving lemons away this morning, so it seems like a good time to share this recipe. The filling is a coconut lemon curd and sounds yummy. I also like the idea that you can freeze any leftovers, if there are any that is!!
It’s a cold, windy winter’s day here in Melbourne today, so this Shepherd’s Pie sounds like the ideal meal for tonight. This recipe is a bit different as the topping is rice, cheese and cream instead of the traditional potato. It comes from a Women’s Weekly Rice and Easy supplement Mum pulled out and kept back.