Rocky's Minestrone soup
By
Sandra Means
@Glimmergirl
1
☆☆☆☆☆ 0 votes0
Ingredients
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6 slicebacon or pancetta
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1 1/2 cdiced ham or procsciutto
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6 cloveminced garlic
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1/2 lbsliced mushrooms
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3 mediumonions, sliced
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4 stalk(s)celery, sliced
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4 largecarrots, grated
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4 mediumpotatoes,diced
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1 lbor 2 cups thinly sliced beans
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4 Tbspbetter than bouillon (beef)
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2 can(s)16oz cans diced tomatoes,or 4 1/2 cups peeled,chopped fresh tomatoes
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1/2head savoy cabbage
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1 bunchspinach or swiss chard chopped
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4 mediumdiced zucchini
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2 can(s)cannellini beans
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1 cwhite wine or sherry
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2 Tbspfresh basil or 1 tbls of pesto
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1 tspitalian seasons
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5 dash(es)tapatio
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·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
- 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