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. :)


☆☆☆☆☆ 0 votes

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
  • 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)
  • ·
    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


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

Printable Recipe Card

About Rocky's Minestrone soup

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

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