My favorite Minestrone. I found it in The New Basics Cookbook by Rosso & Lukins. Serve it topped with a good grated Pecorino Romano.
- 4 ounces bacon, diced
- 2 tablespoons butter
- 4 garlic cloves, minced (I always add more!)
- 2 carrots, diced
- 1 onion, diced
- 1 leek, sliced
- 3 cups green cabbage, sliced thin (I chop mine)
- 2 zucchini, cubed
- 4 cups chicken broth
- 2 cups beef stock
- 2 tablespoons tomato paste
- 5 tablespoons Italian parsley, chopped
- 2 teaspoons dried crumbled oregano
- 1 1⁄2 teaspoons dried basil
- 1 teaspoon fresh ground pepper
- 3⁄4 cup red kidney beans (I use a whole 15 ounce can)
- 1 -2 cup chopped tomato (I use 1 to 2 cans S&W diced tomatoes)
- 1⁄2 cup bow pasta, dry
- freshly grated pecorino romano cheese
- Cook bacon in a large soup pot, to render fat, about 10 minutes. Add butter, melt. Add garlic, carrots, onions and leeks and raise heat. Cover and wilt vegetables for 10 minutes (stir occasionally). Add cabbage, zucchini, both stocks and tomato paste. Bring to a boil. Reduce to simmer. Add Italian parsley, oregano, basil, pepper and salt. Simmer for 15 minutes. Add beans, tomatoes and pasta. Simmer until pasta is tender. Adjust seasonings, if needed. Ladle into individual bowls and top with Pecorino. Enjoy!
This soup is packed full of vegetables and was perfect for the beginning of fall. I did use a little more stock and the kidney beans were drained and rinsed before adding. The soup was garnished with freshly grated Parmesan. Made for *PAC Fall 2009*
This is by far the best minestrone soup that I have made. I have tried a lot of different recipes. The bacon really adds to the flavor. I use 4 cups vegetable stock, 2 cups of beef stock, and 3-4 cups of chicken stock. I also use about 3 heaping TBS of tomato paste. I add a few extra veggies-extra zucchini, cabbage, garlic. A great recipe!