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Bacon Minestrone

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Ingredients
  Dried red kidney beans 1⁄2 Pound
  Bacon 8 Ounce
  Olive oil 1 Tablespoon
  Thinly sliced leeks 1 Cup (16 tbs)
  Julienned carrot 1 Cup (16 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 2 Tablespoon
  Minced fresh garlic 2 Tablespoon
  Dried italian seasoning 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Canned chicken broth 21 Ounce (Two 10 1/2 Ounce Cans)
  Water 5 Cup (80 tbs)
  Canned whole tomatoes 29 Ounce, undrained and coarsely chopped
  Elbow macaroni 1 Cup (16 tbs), uncooked
  Coarsely shredded cabbage 2 Cup (32 tbs)
  Thinly sliced zucchini 1 1⁄2 Cup (24 tbs)
  Frozen chopped spinach 5 Ounce, thawed (Half Of A 10 Ounce Package)
  Freshly grated parmesan cheese 3⁄4 Cup (12 tbs)
Directions

Sort and wash beans; place in a Dutch oven.
Cover with water to a depth of 2 inches above beans; let soak overnight.
Drain beans well; set aside.
Cook bacon in a Dutch oven over medium heat until crisp; remove bacon, reserving 1 tablespoon drippings in pan.
Crumble bacon, and set aside.
Add olive oil to pan; place over medium-high heat until hot.
Add.leeks and next 4 ingredients; saute until tender.
Stir in Italian seasoning and salt; saute 1 minute.
Stir in beans, chicken broth, and 5 cups water; bring to a boil.
Cover, reduce heat, and simmer 1 hour or until beans are tender, stirring occasionally.
Stir in tomato, macaroni, cabbage, zucchini, and spinach.
Bring to a boil; reduce heat, and simmer 15 minutes.
Ladle into individual bowls.
Top each serving with 1 tablespoon cheese and crumbled bacon.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bacon

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