Hot and Hearty Minestrone Soup
Jennifer Mussato
ingredients
- 1 TBSP olive oil
- 2 slices bacon or pancetta
- 1 large leek, white and light green parts only
- 1 1/2 cups chopped yellow onions
- 1 (15 ounce) can white beans, drained and rinsed
- 1 parmesan cheese rind
- 1 tsp dried basil leaves
- 6 cups reduced-sodium chicken broth
- 1/4 tsp. crushed red pepper
- 4 cups water
- 1 1/4 cups cubed zucchini
- 1 (28 ounce) can whole tomatoes, drained and chopped
- 1 tsp mixed seasoning (i.e baby bam)
- 3/4 cup chopped carrots
- 2 med. potatoes cubed
- 3/4 cups chopped celery
- 2 cups packed fresh spinach leaves coarsely chopped
directions
- 1
In a large saucepan, heat the olive oil over med.high. Add bacon and fry until soft.
- 2
Aded the leek (split in half and thinly sliced) and onion- saute until soft, ~ 4 minutes
- 3
Add chicken broth, water, tomatoes, carrots, celery, cheese rind, basil, and crushed red pepper. Bring to a boil, then reduce heat to med-low for 30 minutes.
- 4
Add the zucchini, potatoes, seasoning,salt. Return to a simmer and cook for 1 hour. If soup gets too thick, before serving you may need to add a bit more water or chicken broth.
- 5
Add the spinach and beans- cook for 15 minutes.
- 6
Remove the cheese rind with a slotted spoon, and serve.
notes
Optional: add a handful cooked pasta to your bowl of soup right before serving.
Source: Jenn
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