Minestrone Soup

Name: Minestrone Soup
Ingredients: 1 cup Italian bacon diced pancetta; 2 cups diced celery; 2 cups green cabbage diced; 2 cups zucchini sliced; 1 head escarole cut in 2 inch cubes; 2 cups Italian tomatoes stewed, diced; 1 cup white beans cooked until partially tender; 4 quarts beef broth; salt; freshly ground black pepper; 1 cup olive oil; 2 cups white onions diced; 2 tablespoons minced garlic; 2 bay leaves; 1 tablespoon dried oregano; 1 tablespoon dried thyme; 1/4 tablespoon red chili peppers crushed; 2 cups carrots diced

18 ingredients

7 steps

Ingredients

1 cup Italian bacon diced pancetta
2 cups diced celery
2 cups green cabbage diced
2 cups zucchini sliced
1 head escarole cut in 2 inch cubes
2 cups Italian tomatoes stewed, diced
1 cup white beans cooked until partially tender
4 quarts beef broth
salt
freshly ground black pepper
1 cup olive oil
2 cups white onions diced
2 tablespoons minced garlic
2 bay leaves
1 tablespoon dried oregano
1 tablespoon dried thyme
1/4 tablespoon red chili peppers crushed
2 cups carrots diced

Directions

1

In large pot over medium heat, saute pancetta in olive oil until slightly crisp.
2

Add onions and garlic and cook for 5 minutes.
3

Add seasoning, carrots, celery, cabbage and zucchini and continue to cook for 5 minutes.
4

Add escarole, tomatoes, white beans and beef broth.
5

Simmer soup 45 minutes to 1 hour.
6

Season with salt and pepper.
7

When serving, add a little pesto (optional) and 1/4 cup cooked pasta to each dish (optional).