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Ingredients

The ingredients are:

3 tablespoons extra virgin olive oil, plus extra to drizzle
90 grams bacon rashers, sliced (3 free range gluten free rashers)
2 potatoes, large scrubbed and cut into 1cm pieces IDesiree potatoes specified)
1 leek, thinly sliced
1 red onion, finely chopped
4 garlic cloves, finely chopped
3 zucchini, thinly sliced
750ml chicken stock, (3 cups) gluten free specified (or for a vegan/vegetarian option use vegetable stock)
400 grams borlotti beans, rinsed and drained
400 grams chickpeas, rinsed, and drained
1-2 lemons, juiced
Shaved parmesan, to serve
Fresh celery, to serve
Continental parsley leaves, to serve

Step 1: Heat half the oil in a stockpot over medium heat and add the bacon, potato, leek, onion and garlic and cook, stirring occasionally, for 10 minutes or until soft and golden.
Step 2: Add the zucchini and remaining oi and cook for a further 5 minutes or until light golden
Step 3: Add the stock and cook for 5 minutes or until the potatoes are tender and then add the borlotti beans and chickpeas and stir in the lemon juice to taste and cook for a further 1-2 minutes to warm through.
Step 4: Seaso and then ladle the minestrone among serving bowls and drizzle over extra oil and top with parmesan and celery or parsley leaves to serve.

Don't forget the following tips and variations.

If you have it, use a collagen-rich homemade chicken bone broth to make this extra nourishing and to help support gut and skin health.
Use unrefined virgin oils, such as extra virgin olive oil, for cooking as the natural goodness is retained.

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