Rocky's Minestrone soup

Sandra Means


We got this from a dear friends husband. I was glad and honored that they shared it with me. It's really a terrific soup and you can make it never ending. Just keep adding to it as it goes down. :)

pinch tips: How to Skin Carrots, Potatoes and Apples




Makes 12 Quarts


1 Hr


1 Hr 15 Min


Stove Top


6 slice
bacon or pancetta
1 1/2 c
diced ham or procsciutto
6 clove
minced garlic
1/2 lb
sliced mushrooms
3 medium
onions, sliced
4 stalk(s)
celery, sliced
4 large
carrots, grated
4 medium
1 lb
or 2 cups thinly sliced beans
4 Tbsp
better than bouillon (beef)
2 can(s)
16oz cans diced tomatoes,or 4 1/2 cups peeled,chopped fresh tomatoes
head savoy cabbage
1 bunch
spinach or swiss chard chopped
4 medium
diced zucchini
2 can(s)
cannellini beans
1 c
white wine or sherry
2 Tbsp
fresh basil or 1 tbls of pesto
1 tsp
italian seasons
5 dash(es)
water, if needed to fill 12 quart pot. i usually don't have room left in the pot.

Directions Step-By-Step

Over medium heat, saute bacon till crisp. Then add the next eight ingredients in order, stirring till vegetables are lightly browned, about 20 mins.
Add the next 6 ingredients, including the tomatoes with their liquid. Bring to a boil over high heat, stirring to brake up the tomatoes.
Reduce heat to low; cover and simmer 40 minutes stirring occasionally, or till all vegetables are tender.
Add the next 6 ingredients and cook 15 minutes.
Serve with Parmesan cheese.

Leftover soup an be stored in the refrigerator, but should be brought out and reheated after 3 days. After soup has been reheated, water and leftover meat and veggies can be added, making a never-ending soup. ENJOY

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Healthy