Real Recipes From Real Home Cooks ®

smokey minestrone soup-annette's

(1 rating)
Recipe by
Annette W.
Lincoln, NE

One of my families all time favorite soups. The smokiness of the bacon and bean and bacon soup make it a winner! Topped with Parmesan cheese...ooh la la! Recipe is my own.

(1 rating)
yield serving(s)
prep time 20 Min
cook time 40 Min
method Stove Top

Ingredients For smokey minestrone soup-annette's

  • 6 slice
  • 1 c
    chopped onion
  • 3/4 c
    chopped celery
  • 2
    large chopped garlic cloves (you can substitute minced)
  • 1 tsp
    crushed basil leaves
  • 2 can
    beef broth
  • 2 can
    bean with bacon soup
  • 1 1/2 can
  • 1 can
    16 oz tomatoes
  • 1/2 c
    uncooked small pasta ( like ditalini rigati)
  • 1 c
    cabbage cut in long strands
  • 1 c
    cubed zucchini
  • 1/2 tsp
  • grated parmesan cheese

How To Make smokey minestrone soup-annette's

  • 1
    Cut bacon into pieces before cooking. I keep it frozen to make this process easier.In large stock pot, brown bacon until almost crisp then add onions, celery, garlic and basil and cook until tender. Drain only some of the bacon grease as you need to but leave some to cook veggies with and to add flavor to the soup.
  • 2
    Stir in bean with bacon soup, beef broth, water, tomatoes, pasta and salt. Bring to a boil.
  • 3
    Reduce heat, cover and simmer 15 min or longer.
  • 4
    Add cabbage and zucchini the last 10 min of cooking right before serving. (you want it tender crisp)
  • 5
    Top each bowl with grated Parmesan cheese. Enjoy!
  • 6
    ****This soup is good with smoked sausage or spicy ground sausage as well. You could add just about anything you wanted to it if you prefer having meat in your soup.****