Chunky Minestrone

I’m still on a soup kick…. I made up a pot of Minestrone, using items that I already had around the house. I like a Minestrone because it’s one of those dishes that is easily adaptable. I can think of a number of variations, including adding items like turnips or potatoes. I’ve even read recipes that stirred a tablespoon of Pesto Sauce into the soup bowl just before serving.

My oldest daughter loved this soup. I hope your family enjoys it, as well. If you try it with variations, please share your ideas in the comments.

Chunky Minestrone

*4 slices bacon, cut into 1/2 inch pieces
*2 TB olive oil
*1/2 onion, chopped
*2 celery stalks, chopped
*1 carrot, cut into small rounds
*4 cloves garlic, minced
*1 can stewed tomatoes, 16 ounce
*2 cups beef stock
*3 cups water
*1 can kidney beans, 16 ounce
*3 cups cooked pasta, I used corkscrews
*1/4 cup Basil, chopped
*1/2 cup grated parmesan

1) Cook bacon, drain off excess grease.
2) Add olive oil, onions, celery, saute all.
3) Add carrots and garlic, saute.
4) Add tomatoes, beef broth, and water. Put a lid on and heat to boiling, then reduce to simmer for 45-60 minutes.
5) Cook pasta in a separate pot, then drain.
6) Add beans, pasta, then salt and pepper to taste. Heat for an additional 20 minutes.
7) Serve topped with parmesan and chopped Basil.

Image credit: Michelle Smith