Minestrone Soup
Edgar Gonzalez
ingredients
- 4 slices bacon
- 3 oz olive oil
- 1 cup chopped onion
- 2 tablespoons garlic, minced
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped green peppers
- 1 cup chopped green cabbage
- 2 cups tomato puree
- 1 (14 ounce) can chicken or vegetable stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups spinach, rinsed and sliced
- 2 cup cooked elbow or rotini pasta
- 1 (15 ounce) can chickpeas, drained
- 1 (15 ounce) can black-eyed peas, drained
directions
- 1
1.In a large stock pot, cook bacon and drain off fat.
- 2
2.Add onions, celery, carrots, peppers, cabbage, and garlic and cook until onions are translucent
- 3
3.Add the tomato puree, stock, and salt and pepper to taste. Simmer until vegetables are tender
- 4
4.Stir in pasta, chickpeas, and black-eyed peas. Cook for 15 minutes and serve with fresh Parmesan cheese.
Source: Edgar Gonzalez
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