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Tuscan Minestrone Soup

kshitiz.shekhar's picture
Ingredients
  Olive oil 3 Tablespoon
  Minced garlic 2 Teaspoon
  Bacon strips 7 , diced
  Julienne leeks 1 Cup (16 tbs)
  Chopped onion 1
  Diced celery 1 Cup (16 tbs)
  Diced carrot 1
  Chicken broth 1 Large
  Tomato sauce 1 Cup (16 tbs)
  Canned beans 1 Cup (16 tbs) (Drained)
  Sweet peas 1⁄2 Cup (8 tbs)
  Green beans 1 Cup (16 tbs)
  Zucchini 3 , quartered and diced (Seeds Removed)
  Chopped parsley 1 Tablespoon
  Chopped basil 1 Tablespoon (Fresh)
  Seashell pasta 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 2 Tablespoon (For Topping)
  Salt To Taste
  Pepper To Taste
Directions

Over medium-low heat, in a large stock pot, heat olive oil and saute garlic, bacon and onion for 3-4 minutes. Add leeks, celery and carrots, saute for 1-2 minutes. Add chicken broth and tomato sauce, bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, sweet peas and salt and pepper. Simmer for 20-25 minutes. Add the zucchini in the last 10 minutes, and the parsley and basil in the last 2 minutes of cooking. The seashell pasta can be added to the soup in the last 8-9 minutes, or alternatively, boiled separately and added to the soup when serving. As it is with most soups, the minestrone will become even more tasty, if it is left to sit for half an hour and then reheated before serving.If you want to make it vegetarian version of this soup just remove bacon from the menu.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Taste: 
Savory
Feel: 
Smooth
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
4

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4.25
Average: 4.3 (6 votes)

3 Comments

Hyde.Ray's picture
Light and healthy. I love it.
kshitiz.shekhar's picture
thanks a lot.
Jeff Kidson's picture
A rich bold soup that is awesome on a chilly fall day. It is worth the wait till the next day before eating so the flavors will blend and savour.