megan's minestrone soup
Grandma W always made meatballs that even cooking side by side I could never duplicate. This soup was one that she could never duplicate of mine cooking side by side. It is easy and delicious. If you have vegetarians, use vegetarian bacon and broth! If not, go crazy, double the recipe and use the whole package of bacon!
yield
6 -8
method
Stove Top
Ingredients For megan's minestrone soup
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4 Tbspbutter
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1/2 pkgbacon, diced (my preference, but you could opt to only use a few slices)
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3 mdonions, sliced
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1 cpeas
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1 bagsliced carrots (fresh ones)
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8 cbeef broth
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2 mdzucchini, diced
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1/2 lbgreen beans, diced
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1/2 lbsavoy or other cabbage, shredded
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1 cpeeled italian plum tomatoes
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salt and pepper to taste
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2 Tbspgrated parmesan
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16 ozcan cannellini beans
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2/3 crice, italian if available
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2 stalkcelery, diced
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1 1/2 cdiced potato
How To Make megan's minestrone soup
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1melt butter in stockpot. Add bacon and onions and saute until onion is transparent (over low heat). Add carrots, and celery, cook a few min. Stir in zucchini, beans, peas, cook 5 min. Stir in cabbage, cook 5 min. Add broth, tomatoes, salt and pepper. Cover and cook over low heat about 3 hours. Add rice, stir and add cannellini beans. When rice has cooked about 15-20 min, stir in parmesan cheese and adjust seasonings.
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2Note: if you double the recipe (which I do and seldom have any to freeze), you can omit the rice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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