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"Hunger is the best sauce in the world."--Cervantes

MINESTRONE SOUP Recipe

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This recipe for MINESTRONE SOUP is from The Hickman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 T extra virgin olive oil
1/2 red onion diced
1 carrot diced
1 stick celery diced
1 clove garlic minced
1 c bacon crushed
1 c canned tomatoes chopped
4 c vegetable stock
1/2 tsp sea salt
1/4 tsp pepper
1 c small pasta shapes
1/2 c green peas
1/2 zucchini cut in half length ways and thinly sliced into half moons
1/2 c canned cannellini or borlotti beans rinsed and drained. ( i think kidney beans or pintos would work)
1 T finely chopped fresh parsley
Directions:
Directions:
HEAT 1 T OF THE OIL IN LARGE SAUCEPAN AND COOK THE BACON FOR 2 MINUTES ON EACH SIDE.
ADD THE ONION, CARROT, AND CELERY AND COOK COVERED FOR 3 MINUTES. STIR AGAIN AND COOK, COVERED FOR AN ADDITIONAL 3 MINUTES.

ADD THE GARLIC AND COOK FOR A MINUTE STIRRING REGULARLY. ADD THE TOMATOES, STOCK, SALT AND PEPPER AND STIR TO COMBINE. BRING TO BOIL, COVER AND REDUCE THE HEAT TO MEDIUM AND SIMMER FOR 10 MINUTES

ADD THE PASTA, PEAS, ZUCCHINI, AND BEANS, STIR TO COMBINE. INCREASE HEAT TO MEDIUM-HIGH AND COOK, COVERED FOR ANOTHER 10 MINUTES UNTIL PASTA IS TENDER. REMOVE FROM HEAT AND STIR THROUGH THE PARSLEY
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 min

 

 

 

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