Quick Minestrone

Name: Quick Minestrone
Ingredients: 2 slices bacon, cut in thin strips; 1 large onion, finely chopped; 14 lb mushroom, thinly sliced; 1 garlic clove, minced; 2 medium carrots, thinly sliced; 1 (49 1/2 ounce) can chicken broth (I use my own homemade); 1 (16 ounce) can tomatoes; 1 teaspoon salt; 1 teaspoon dried basil leaves; 14 teaspoon dried thyme; 14 teaspoon white pepper; 4 ounces spaghetti or 4 ounces vermicelli; 12 lb snap peas or 12 lb edible pea pods, ends and strings removed; 14 cup chopped parsley; grated parmesan cheese

15 ingredients

11 steps

Ingredients

2 slices bacon, cut in thin strips
1 large onion, finely chopped
14 lb mushroom, thinly sliced
1 garlic clove, minced
2 medium carrots, thinly sliced
1 (49 1/2 ounce) can chicken broth (I use my own homemade)
1 (16 ounce) can tomatoes
1 teaspoon salt
1 teaspoon dried basil leaves
14 teaspoon dried thyme
14 teaspoon white pepper
4 ounces spaghetti or 4 ounces vermicelli
12 lb snap peas or 12 lb edible pea pods, ends and strings removed
14 cup chopped parsley
grated parmesan cheese

Directions

1

In a 5-quart kettle cook bacon over medium heat until it begins to brown; mix in onion, mushrooms, garlic and a carrots.
2

Cook, stirring, until onion is soft.
3

Add broth, tomatoes (coarsely chopped and with liquid), salt, basil, thyme and pepper.
4

Bring to boiling.
5

Cover, reduce heat and simmer 15 minutes.
6

Bring soup to boiling and add pasta.
7

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

Add peas and parsley, boil for 2 minutes.
9

Taste; add salt, if needed.
10

Serve soup with cheese and add to taste.
11

Serve with Italian bread sticks.