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megan's minestrone soup

Recipe by
Megan Stewart
Middletown, OH

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

  • 4 Tbsp
  • 1/2 pkg
    bacon, diced (my preference, but you could opt to only use a few slices)
  • 3 md
    onions, sliced
  • 1 c
  • 1 bag
    sliced carrots (fresh ones)
  • 8 c
    beef broth
  • 2 md
    zucchini, diced
  • 1/2 lb
    green beans, diced
  • 1/2 lb
    savoy or other cabbage, shredded
  • 1 c
    peeled italian plum tomatoes
  • salt and pepper to taste
  • 2 Tbsp
    grated parmesan
  • 16 oz
    can cannellini beans
  • 2/3 c
    rice, italian if available
  • 2 stalk
    celery, diced
  • 1 1/2 c
    diced potato

How To Make megan's minestrone soup

  • 1
    melt 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.
  • 2
    Note: if you double the recipe (which I do and seldom have any to freeze), you can omit the rice.

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