Rocky's Minestrone soup

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 votes

Comments:

1 Comment

Serves:

Makes 12 Quarts

Prep:

1 Hr

Cook:

1 Hr 15 Min

Method:

Stove Top

Ingredients

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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.

How to Make Rocky's Minestrone soup

Step-by-Step

1Over medium heat, saute bacon till crisp. Then add the next eight ingredients in order, stirring till vegetables are lightly browned, about 20 mins.
2Add the next 6 ingredients, including the tomatoes with their liquid. Bring to a boil over high heat, stirring to brake up the tomatoes.
3Reduce heat to low; cover and simmer 40 minutes stirring occasionally, or till all vegetables are tender.
4Add the next 6 ingredients and cook 15 minutes.
5Serve 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