“I call this cheaters minestrone because it's not quite the real thing but it is really tasty. Even the kids love it! The bean and bacon soup lend a nice subtle smoky flavor to it with just the right amount of beans. If you have a piece of Parmesan rind reserved, throw it in! Slice through the bacon before frying and you will save yourself even more time!”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice through bacon, put in the the dutch oven and fry until crisp.
  2. Remove bacon from drippings; drain on a paper towel to remove excess grease. Reserve 1 or 2 Tablespoons bacon grease; leave grease in the pan.
  3. In reserved bacon grease, sauté onions until slightly translucent; add garlic and sauté an additional 3 to 5 minutes. Be careful not to burn the garlic.
  4. Add carrots, celery, basil, broth, bean and bacon soup, water, tomatoes, cabbage, and zucchini.
  5. Simmer for at least 60 minutes. Remove Parmesan rind.
  6. In the mean time: boil water for pasta. Cook according to package directions.
  7. DO NOT ADD pasta to the soup. Rinse cooked pasta with hot water to remove the starch residue and prevent sticking. Set aside.
  8. Ladle hot soup over cooked macaroni; top with grated Parmigiano Reggiano cheese.

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