Real Recipes From Real Home Cooks ®

rocky's minestrone soup

Recipe by
Sandra Means
San Mateo, CA

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. :)

yield serving(s)
prep time 1 Hr
cook time 1 Hr 15 Min
method Stove Top

Ingredients For rocky's minestrone soup

  • 6 slice
    bacon or pancetta
  • 1 1/2 c
    diced ham or procsciutto
  • 6 clove
    minced garlic
  • 1/2 lb
    sliced mushrooms
  • 3 md
    onions, sliced
  • 4 stalk
    celery, sliced
  • 4 lg
    carrots, grated
  • 4 md
    potatoes,diced
  • 1 lb
    or 2 cups thinly sliced beans
  • 4 Tbsp
    better than bouillon (beef)
  • 2 can
    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 md
    diced zucchini
  • 2 can
    cannellini beans
  • 1 c
    white wine or sherry
  • 2 Tbsp
    fresh basil or 1 tbls of pesto
  • 1 tsp
    italian seasons
  • 5 dash
    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

  • 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
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