smokey minestrone soup-annette's

Lincoln, NE
Updated on Oct 19, 2011

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.

prep time 20 Min
cook time 40 Min
method Stove Top
yield approx 12

Ingredients

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

How To Make smokey minestrone soup-annette's

  • Step 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.
  • Step 2
    Stir in bean with bacon soup, beef broth, water, tomatoes, pasta and salt. Bring to a boil.
  • Step 3
    Reduce heat, cover and simmer 15 min or longer.
  • Step 4
    Add cabbage and zucchini the last 10 min of cooking right before serving. (you want it tender crisp)
  • Step 5
    Top each bowl with grated Parmesan cheese. Enjoy!
  • Step 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.****

Discover More

Category: Bean Soups
Category: Other Soups
Keyword: #flavorful
Keyword: #comforting
Keyword: #smokey
Ingredient: Vegetable
Culture: American
Method: Stove Top

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