Winter Minestrone Soup

Name: Winter Minestrone Soup
Ingredients: 4 slices Bacon, Diced; 1 whole Yellow Onion, Chopped; 2 whole Carrots, Peeled And Chopped; 2 whole Celery Stalks, Chopped; 1 teaspoon Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; 4 cloves Garlic, Minced; 1 Tablespoon Chopped Oregano Leaves; 1/4 teaspoons Crushed Red Pepper Flakes; 2 Tablespoons Tomato Paste; 1 can (14 1/2 Oz. Size) Diced Tomatoes; 4 cups Low Sodium Chicken Broth; 1 whole 2-inch Parmesan Cheese Rind; 1 can (15 Oz. Size) Cannellini Beans, Drained And Rinsed

14 ingredients

4 steps

Ingredients

4 slices Bacon, Diced
1 whole Yellow Onion, Chopped
2 whole Carrots, Peeled And Chopped
2 whole Celery Stalks, Chopped
1 teaspoon Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
4 cloves Garlic, Minced
1 Tablespoon Chopped Oregano Leaves
1/4 teaspoons Crushed Red Pepper Flakes
2 Tablespoons Tomato Paste
1 can (14 1/2 Oz. Size) Diced Tomatoes
4 cups Low Sodium Chicken Broth
1 whole 2-inch Parmesan Cheese Rind
1 can (15 Oz. Size) Cannellini Beans, Drained And Rinsed

Directions

1

Place a large saucepan over medium-high heat. Add the bacon and cook for 6 to 8 minutes, until golden and crispy. Add the onion, carrots, and celery and season with salt and pepper. Cook for 4 to 5 minutes, until the vegetables are tender.
2

Add the garlic, oregano, and red pepper flakes and cook for about 1 minute, until fragrant. Add the tomato paste and cook for about 2 minutes, until well combined. Add the diced tomatoes, chicken broth, and Parmesan rind and bring the mixture to a boil. Reduce the heat and simmer for 1 hour.
3

Stir in the beans and cook for another 5 minutes, until warmed through. Season with salt and pepper, to taste.
4

Ladle the soup into bowls and serve.