Healthy, hearty, tasty and completely tummy warming, this minestrone soup was the invention for one of the nights my in-laws were visiting and it ended up being a mighty success.
Of course, since I doubled it and made enough to feed a small country, we ate it for three days straight which probably lessened the success factor a bit, but hey, I’m all about capitalizing on a meal that works, even if it means major overkill.
The flavors are simple but classic: onions, garlic and bacon form the starting base of the soup and it builds simply with a stash of vegetables, small pasta, white beans and a light tomato broth.
Served with a delicious dinner roll and a slice of cheese and this soup makes for a quick, fantastic meal perfect for the cooler weather.
One Year Ago: Homemade Spaghetti Sauce
Two Years Ago: Creamy Chicken Fettuccine
Recipe Source: My Kitchen Cafe
1 tablespoon olive oil
1 onion, diced
6 ounces turkey or regular bacon or ham, chopped
2 cloves garlic, finely minced
2 (14.5 oz.) cans diced tomatoes
2 (15 oz.) cans Great Northern beans, rinsed and drained
½ cup chopped carrots
2 celery stalks, chopped
¼ cup chopped flat-leaf fresh parsley
2 potatoes, peeled and diced (I leave the peels on with red potatoes)
1 zucchini, diced
1 teaspoon dried thyme
3 cups chicken broth
1 cup water
1 teaspoon salt
½ teaspoon pepper
½ cup to ¾ cup small pasta
- Heat the oil over medium heat in a large pot until shimmering. Add the onion and bacon and sauté until the onion is translucent, stirring frequently. Add the garlic and stir, cooking for one minute.
- Add all the other ingredients except the pasta and simmer, stirring occasionally, partially covered for 20-30 minutes, until the vegetables are tender. Add the pasta and simmer for 10 minutes longer. Serve.
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