Prep 10 mins
Cook 35 mins
Just what the name implies - quick! I double this one all the time.
- 2 slices bacon, cut in thin strips
- 1 large onion, finely chopped
- 1⁄4 lb mushroom, thinly sliced
- 1 garlic clove, minced
- 2 medium carrots, thinly sliced
- 1 (49 1/2 ounce) can chicken broth (I use my own homemade)
- 1 (16 ounce) can tomatoes
- 1 teaspoon salt
- 1 teaspoon dried basil leaves
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon white pepper
- 4 ounces spaghetti or 4 ounces vermicelli
- 1⁄2 lb snap peas or 1⁄2 lb edible pea pods, ends and strings removed
- 1⁄4 cup chopped parsley
- grated parmesan cheese
- In a 5-quart kettle cook bacon over medium heat until it begins to brown; mix in onion, mushrooms, garlic and a carrots. Cook, stirring, until onion is soft. Add broth, tomatoes (coarsely chopped and with liquid), salt, basil, thyme and pepper. Bring to boiling. Cover, reduce heat and simmer 15 minutes.
- Bring soup to boiling and add pasta. Bring again to boiling and cook, uncovered, stirring occasionally, until nearly tender, about 10 minutes. Add peas and parsley, boil for 2 minutes.
- Taste; add salt, if needed. Serve soup with cheese and add to taste.
- Serve with Italian bread sticks.
When doing soup I often have three soup pots going - then cool and fill the freezer making for a good selection to choose from for those days when I am not in. Of course always enjoying a bowl. Other then adding a steam/leaf of Italian parsley when cooking I made as posted using the chopped parsley as directed in the recipe. Next time will bring out the super size pot and make a double batch.
We really enjoyed this soup. I was a little concerned when putting the ingredients in the pot it would have enough flavor, but it had a great flavor. I made a couple of minor changes, I used northern beans instead of the snap peas and I used a little less broth, and I used 50/50 on vegetable and chicken broth, also used a little more pasta, as we like a lot of pasta in our minestrone soup. But definitely will make again. Made for ZWT 2008.
Recipetag- For such a simple recipe it gives robust flavor. I did add in extra garlic, personal preference. I also cooked my pasta seperate in case there were left overs ten the noodles could be added individually and not get soggy. I loved the bacon flavor in the soup. I also used a paper towel to soak up the bacon fat before adding in the other ingredients. Will make this again as it goes together very quickly. Thanks Julie