Instructions: Wash and dice all the vegetables, cut the bacon and salami into fine strips.

Heat the oil in a heavy saucepan, add the onions, bacon and salami and cook until lightly coloured. Add the remaining vegetables (except the peas and beans) and fry gently for 5 minutes, then add the crushed garlic, sugar and tomato paste and cook a further 2 minutes.

Add the chicken stock and chopped whole peeled tomatoes, bring to the boil, then simmer gently for 15 minutes. Break the spaghetti into 2cm pieces and add to the boiling stock, along with the peas and beans and continue to cook until spaghetti is al dente, about 15 minutes.

Stir in 1/4 of the parmesan and the fresh herbs and reserve the rest for garnish. Season well with salt and pepper and serve hot sprinkled with chopped fresh herbs and parmesan cheese, garlic bread on the side.

Note:
Nearly any vegetables can be added to a minestrone, just ensure a good variety.

Other vegies: broccoli, cauliflower, squash, turnip, leek.

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