The Dish | Minestrone soup

Minestrone – a family favorite

This soup is a favorite in our family and the recipe is my grandfather’s recipe which is why we call it “Pots Soup.”  It is perfect for a cozy, light dinner during the holiday season. Just add mixed green salad and loaf of crusty sourdough bread . It is also a great one to double up on and freeze.

Minestrone Soup

Ingredients

1/4 lb. pancetta

2 tbs olive oil

1 cup diced carrots

1 cup chopped  celery

1 cup chopped onion

1 clove garlic  minced

1/2 teaspoon Italian seasoning

6 cups beef stock

1 cup red wine

2 cups chopped cabbage

1 cup chopped potatoes

1 14 oz  can of stewed tomatoes

1 can of kidney beans

1 cup of elbow macaroni

½ cup of grated parmesan cheese

Salt and pepper to taste

Garnish

Grated parmesan and chopped fresh parsley or basil

Directions
Cook pancetta in pan and remove when finished. Add 2 tablespoons of olive oil and sauté carrots, celery and onion until softened. Add garlic and Italian seasoning and sauté for one minute. Add the broth, tomatoes, cabbage, potatoes, kidney beans. Bring to a boil and down to a simmer for hour and half. 15 minutes prior to serving add the Elbow macaroni , cooked pancetta and  1/2 cup Parmesan cheese. Cook on medium heat or until macaroni is tender.

Notes
You can garnish with fresh chopped parsley or basil and more parmesan cheese sprinkled on top. If you want to make some to freeze, complete all steps until adding the macaroni and cheese and then freeze. You can add these two remaining ingredients when you have thawed and reheated soup.

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