Hearty Italian Minestrone Soup Without Pasta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve this delicious soup with crusty bread for a hearty, satisfying soup for a wintry day. You can substitute pancetta for bacon, or take it out all together; can substitute white cannellini beans for the red kidney beans (that's just what I had). Tweaked Michael Chiarello's recipe from Ingredients:
2 teaspoons extra virgin olive oil |
1 serving center cut bacon |
2 cloves garlic, chopped |
1 onion (yellow), 1 med, raw |
2 stalks celery, chopped |
2 carrots, chopped |
2 cups kidney beans dark red |
2 cups potatoes, diced |
1 cup zucchini, diced |
3 cups organic free range chicken broth |
1 cup water |
2 cups tomatoes, crushed - in rich puree |
1 teaspoon thyme |
Directions:
1. Heat EVOO and cook bacon until crisp, about 3-4 minutes.
2. Add garlic and cook until softened, about 1 minute.
3. Add celery, onion, and carrots and cook until soft, about 8-10 minutes.
4. Add herbs, raise heat. Add beans, tomatoes, zucchini, and potatoes.
5. Add stock, bring to a boil.
6. Bring to a simmer and cook until potatoes are tender, about 12-15 minutes.
7. Season with salt and pepper.
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