Rocky's Minestrone soup

Name: Rocky's Minestrone soup
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: Makes 12 Quarts
Cuisine: Italian
Ingredients: 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 potatoes,diced; 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; 1/2 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) tapatio; water, if needed to fill 12 quart pot. i usually don't have room left in the pot.

By Sandra Means
@Glimmergirl

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. :)

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

Makes 12 Quarts

Prep:

1 Hr

Cook:

1 Hr 15 Min

Method:

Stove Top

Ingredients

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

potatoes,diced
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
1/2

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)

tapatio
·

water, if needed to fill 12 quart pot. i usually don't have room left in the pot.
Add Ingredients to Grocery List

How to Make Rocky's Minestrone soup

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