Tasty Minestrone Soup
photo by PaulaG
- Ready In:
- 45mins
- Ingredients:
- 20
- Serves:
-
6-8
ingredients
- 4 ounces bacon, diced
- 2 tablespoons butter
- 4 garlic cloves, minced (I always add more!)
- 2 carrots, diced
- 1 onion, diced
- 1 leek, sliced
- 3 cups green cabbage, sliced thin (I chop mine)
- 2 zucchini, cubed
- 4 cups chicken broth
- 2 cups beef stock
- 2 tablespoons tomato paste
- 5 tablespoons Italian parsley, chopped
- 2 teaspoons dried crumbled oregano
- 1 1⁄2 teaspoons dried basil
- 1 teaspoon fresh ground pepper
- salt
- 3⁄4 cup red kidney beans (I use a whole 15 ounce can)
- 1 -2 cup chopped tomato (I use 1 to 2 cans S&W diced tomatoes)
- 1⁄2 cup bow pasta, dry
- freshly grated pecorino romano cheese
directions
- Cook bacon in a large soup pot, to render fat, about 10 minutes. Add butter, melt. Add garlic, carrots, onions and leeks and raise heat. Cover and wilt vegetables for 10 minutes (stir occasionally). Add cabbage, zucchini, both stocks and tomato paste. Bring to a boil. Reduce to simmer. Add Italian parsley, oregano, basil, pepper and salt. Simmer for 15 minutes. Add beans, tomatoes and pasta. Simmer until pasta is tender. Adjust seasonings, if needed. Ladle into individual bowls and top with Pecorino. Enjoy!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is by far the best minestrone soup that I have made. I have tried a lot of different recipes. The bacon really adds to the flavor. I use 4 cups vegetable stock, 2 cups of beef stock, and 3-4 cups of chicken stock. I also use about 3 heaping TBS of tomato paste. I add a few extra veggies-extra zucchini, cabbage, garlic. A great recipe!