The word Minestrone means “the big soup” or the soup with many ingredients. There are as many variations of minestrone as there are people who make it! It’s the name for a variety of Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.
You can have fun with this one and make it your own!
- 1 lb dried red or white kidney beans
- 1/2 lb Bacon, diced
- 2 lb Onions, finely chopped
- 1 lb Carrots, chopped
- 1 lb Celery, chopped
- 1/2 lb Summer or Winter squash, chopped
- 1 lb Red Potatoes, chopped
- 6 cloves Garlic, crushed
- 8 qts Stock (veggie or chicken)
- 1 qt Tomatoes, canned, crushed
- 1/2 lb Spinach, fresh
- 2 lb Green Beans
- 8 oz Ditalini Pasta, dry
- Salt & Pepper to taste
- Pesto to taste
- Parmesan cheese, grated
- Soak beans overnight; wash; drain. Cover beans with water & a bit of salt; simmer until tender. Drain beans & rinse; set aside.
- Cook bacon in soup pot until crisp; remove bacon & reserve.
- Add onion to pot; saute until transparent. Add carrots through garlic & enough stock to cover; simmer until veggies are cooked.
- Add spinach through pasta & cooked kidney beans; simmer. If not thick enough add more pasta! S eason to taste!
- Serve with grated parmesan cheese sprinkled on top.