Quick Minestrone

Name: Quick Minestrone
Ingredients: 2 slices bacon, cut in thin strips; 1 large onion, finely chopped; 1/4 lb. mushrooms, sliced; 1 clove garlic, minced or pressed; 2 medium carrots, thinly sliced; 1 large (49 oz.) can chicken broth; 1 (1 lb.) can tomatoes; 1 tsp. each: salt and dried basil leaves; 1/4 tsp. each: dried thyme leaves and white pepper; 4 oz. spaghettini or vermicelli; 1/2 lb. snap peas or edible pod peas, ends and strings removed; 1/4 c. chopped parsley; grated Parmesan cheese

13 ingredients

10 steps

Ingredients

2 slices bacon, cut in thin strips
1 large onion, finely chopped
1/4 lb. mushrooms, sliced
1 clove garlic, minced or pressed
2 medium carrots, thinly sliced
1 large (49 oz.) can chicken broth
1 (1 lb.) can tomatoes
1 tsp. each: salt and dried basil leaves
1/4 tsp. each: dried thyme leaves and white pepper
4 oz. spaghettini or vermicelli
1/2 lb. snap peas or edible pod peas, ends and strings removed
1/4 c. chopped parsley
grated Parmesan cheese

Directions

1

In a 5-quart kettle or Dutch oven, cook bacon over medium heat until it begins to brown.
2

Mix in onion, mushrooms, garlic and carrots.
3

Cook, stirring until onion is soft.
4

Add broth, tomatoes (coarsely chopped with liquid), salt, basil, thyme and pepper. Bring to boiling.
5

Cover.
6

Reduce heat and simmer 15 minutes. Bring soup to boiling; add pasta.
7

Bring again to boiling and cook, uncovered, stirring occasionally until nearly tender, about 10 minutes.
8

Add peas and parsley and boil for 2 minutes.
9

Taste; add salt, if needed.
10

Serve with cheese to add to taste.