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Bacon Minestrone

Healthycooking's picture
  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)

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2682 Calories from Fat 716

% Daily Value*

Total Fat 82 g126.2%

Saturated Fat 30.4 g151.8%

Trans Fat 0 g

Cholesterol 142.3 mg47.4%

Sodium 5904.9 mg246%

Total Carbohydrates 356 g118.8%

Dietary Fiber 70.3 g281.3%

Sugars 32.5 g

Protein 156 g311.4%

Vitamin A 957.4% Vitamin C 451%

Calcium 196.6% Iron 221%

*Based on a 2000 Calorie diet

Bacon Minestrone Recipe