Homemade minestrone recipe
 The minestrone soup that kids will actually eat - use whatever veg you've got around and a bit of pasta. This version has a tiny pizza on top! 2 tbsp olive oil1 large onion, peeled, sliced150g/5½oz streaky bacon, diced4 celery stalks, chopped2 garlic cloves, peeled, finely chopped.2 carrots, peeled, diced 2 potatoes, peeled, diced1 litre/1 pint 15¼fl oz beef stock30g/1oz tomato purée400g/14 oz canned haricot beans, drained1 bay leaf1 tsp fresh thyme leaveshandful chopped fresh parsley400g/14 oz tomatoes, chopped100g/3½ oz spaghetti, broken into 2cm/1in piecessalt and freshly ground black pepper 2 tbsp olive oil 1 large onion, peeled, sliced 150g/5½oz streaky bacon, diced 4 celery stalks, chopped 2 garlic cloves, peeled, finely chopped. 2 carrots, peeled, diced 2 potatoes, peeled, diced 1 litre/1 pint 15¼fl oz beef stock 30g/1oz tomato purée 400g/14 oz canned haricot beans, drained 1 bay leaf 1 tsp fresh thyme leaves handful chopped fresh parsley 400g/14 oz tomatoes, chopped 100g/3½ oz spaghetti, broken into 2cm/1in pieces salt and freshly ground black pepper 1 crusty white bread loaf, cut into thick slices1 tbsp olive oil200g/7oz mozzarella, torn 1 crusty white bread loaf, cut into thick slices 1 tbsp olive oil 200g/7oz mozzarella, torn Method Heat the oil in a frying pan and fry the onion, bacon, celery, garlic and carrots for 2-3 minutes, or until softened. Stir in the potatoes and fry for a further 2-3 minutes. Pour in the stock and bring the mixture to the boil. Stir in the tomato purée and simmer for 45 minutes.Add the haricot beans, herbs, chopped tomatoes and spaghetti and continue to cook until the pasta is tender. Season, to taste, with salt and freshly ground black pepper.For the croûtons, drizzle the bread with the olive oil.Heat a griddle pan until hot and fry the bread on one side for 2-3 minutes, or until golden-brown. Meanwhile, preheat the grill to high.Remove the bread from the pan and top the uncooked side with the mozzarella. Place under the grill for 2-3 minutes, or until the cheese is bubbling and golden-brown.To serve, ladle the soup into 4 soup bowls and top with a croûton. Heat the oil in a frying pan and fry the onion, bacon, celery, garlic and carrots for 2-3 minutes, or until softened. Heat the oil in a frying pan and fry the onion, bacon, celery, garlic and carrots for 2-3 minutes, or until softened. Stir in the potatoes and fry for a further 2-3 minutes. Pour in the stock and bring the mixture to the boil. Stir in the tomato purée and simmer for 45 minutes. Stir in the potatoes and fry for a further 2-3 minutes. Pour in the stock and bring the mixture to the boil. Stir in the tomato purée and simmer for 45 minutes. Add the haricot beans, herbs, chopped tomatoes and spaghetti and continue to cook until the pasta is tender. Season, to taste, with salt and freshly ground black pepper. Add the haricot beans, herbs, chopped tomatoes and spaghetti and continue to cook until the pasta is tender. Season, to taste, with salt and freshly ground black pepper. For the croûtons, drizzle the bread with the olive oil. For the croûtons, drizzle the bread with the olive oil. Heat a griddle pan until hot and fry the bread on one side for 2-3 minutes, or until golden-brown. Meanwhile, preheat the grill to high. Heat a griddle pan until hot and fry the bread on one side for 2-3 minutes, or until golden-brown. Meanwhile, preheat the grill to high. Remove the bread from the pan and top the uncooked side with the mozzarella. Place under the grill for 2-3 minutes, or until the cheese is bubbling and golden-brown. Remove the bread from the pan and top the uncooked side with the mozzarella. Place under the grill for 2-3 minutes, or until the cheese is bubbling and golden-brown. To serve, ladle the soup into 4 soup bowls and top with a croûton. To serve, ladle the soup into 4 soup bowls and top with a croûton.