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Italian Minestrone Soup

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Ingredients
  Bacon strip 3 , diced
  Chopped onions 1 Cup (16 tbs)
  Celery stalks 2 Small, thinly sliced
  Carrot 1 Small, thinly sliced
  Water 4 Cup (64 tbs)
  Canned kidney beans 15 Ounce, drained (1 Can)
  Canned whole tomatoes 14 1⁄2 Ounce, chopped (1 Can, Undrained, Italian-Flavored)
  Potatoes 2 Small, pared and diced
  Zucchini 1 Small, diced
  Macaroni 1⁄2 Cup (8 tbs)
  Beef bouillon cubes 2
  Garlic salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

In large Dutch oven or kettle, saute" bacon until crisp; remove and reserve drippings.
Saut6 onions, celery and carrot until tender.
Add remaining ingredients and bring to a boil.
Simmer, covered, for 30 minutes.
I usually double this recipe for my family of four.
The leftovers are great heated up for a fast, healthful lunch.
Serve for dinner with tossed green salad and whole-wheat rolls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Bacon
Cook Time: 
30 Minutes
Servings: 
4

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