Minestrone soup
Anne Marie Peterson
ingredients
- 5 slices bacon
- 1 cup oinion
- 2 celery stalks
- 1 small carrot
- 3 cloves garlic minced
- 1 28 oz can peeled Italian tomatoes
- 1/2 cup fresh parsley
- 6 cups chicken stock
- 1 10 oz can red kidney beans
- 1 10 oz can cannellini beans
- 1 9 0s can garbanzo beans
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 1/2 cups small seashell pasta
- Parmesan cheese
directions
- 1
Saute bacon in large heavy pot for 5 minutes, until crisp. Add onion and celery to bacon drippings. Cook until vegetables are soft, but not brown, about 5 minutes.
- 2
Add carrot and minced garlic, cook 2 minutes longer. Add tomatoes, parsely, chicken stock, beans, basil and oregano. Simmer over medium heat for 20 minutes, Stirring occasionally. Add the pasta shells and cook for 8 minutes longer, or until pasta is al dente. Stir frequently to prevent pasta from sticking. Additional liquid may be added if soup becomes too thick.
- 3
Serve with Parmesan cheese.
- 4
I like to use just cannellini beans
Source: Anne Marie Peterson
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