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!
prep time
cook time
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 4 tablespoons butter
- 1/2 package bacon, diced (my preference, but you could opt to only use a few slices)
- 3 medium onions, sliced
- 1 cup peas
- 1 bag sliced carrots (fresh ones)
- 8 cups beef broth
- 2 medium zucchini, diced
- 1/2 pound green beans, diced
- 1/2 pound savoy or other cabbage, shredded
- 1 cup peeled italian plum tomatoes
- - salt and pepper to taste
- 2 tablespoons grated parmesan
- 16 ounces can cannellini beans
- 2/3 cup rice, italian if available
- 2 stalks celery, diced
- 1 1/2 cups diced potato
How To Make megan's minestrone soup
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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