My Grandma's Minestrone Soup
The recipe My Grandma's Minestrone Soup can be made in approximately 45 minutes. For $2.16 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 327 calories, 23g of protein, and 10g of fat. This recipe serves 8. It is perfect for Winter. It is a rather cheap recipe for fans of Mediterranean food. Head to the store and pick up kosher salt, celery, black pepper, and a few other things to make it today. 110 people have tried and liked this recipe. Many people really liked this main course. It is brought to you by Foodie Crush. With a spoonacular score of 82%, this dish is awesome. Similar recipes include Grandma’s Potato Soup – sometimes there is nothing better than a steaming hot pot of soup, Minestrone Soup, and Minestrone Soup.
Servings: 8
Ingredients:
4-5 slices bacon, roughly sliced into bite size pieces
3 quarts beef stock (12 cups)
½ teaspoon freshly ground black pepper
1 15-ounce can red kidney beans, rinsed and drained
1 15-ounce can diced tomatoes
1 cup chopped carrots
⅔ cup chopped celery
1 teaspoon kosher salt
⅔ cup chopped leeks, white part only
1 cup small macaroni
1 small onion, chopped
1½ cups grated Parmesan cheese
2-3 chunks of Parmesan cheese rind
⅔ cup frozen peas, thawed
1½ cups potatoes
Equipment:
dutch oven
Cooking instruction summary:
Add the bacon to a large dutch oven or soup pot over medium-high heat and cook until browned but not crispy. Add the onion, carrots, leeks and celery then reduce the heat to medium and cook until the vegetables soften, about 5 minutes, stirring occasionally. Add the beef stock, kosher salt, pepper, and cheese rinds. Bring to a boil then reduce to a gently rolling simmer and cook for about 15 minutes, partially covered with a lid. Add the potatoes, macaroni, and tomatoes, then partially cover with the lid, and simmer for 20 to 25 minutes more. Add the kidney beans and peas, and simmer until warmed through. Taste for seasoning and adjust to your taste. Just before serving, add the grated Parmesan cheese and serve sprinkled with more Parmesan if youd like.
Step by step:
1. Add the bacon to a large dutch oven or soup pot over medium-high heat and cook until browned but not crispy.
2. Add the onion, carrots, leeks and celery then reduce the heat to medium and cook until the vegetables soften, about 5 minutes, stirring occasionally.
3. Add the beef stock, kosher salt, pepper, and cheese rinds. Bring to a boil then reduce to a gently rolling simmer and cook for about 15 minutes, partially covered with a lid.
4. Add the potatoes, macaroni, and tomatoes, then partially cover with the lid, and simmer for 20 to 25 minutes more.
5. Add the kidney beans and peas, and simmer until warmed through. Taste for seasoning and adjust to your taste. Just before serving, add the grated Parmesan cheese and serve sprinkled with more Parmesan if youd like.
Nutrition Information:
covered percent of daily need
