My Grandma's BEST Minestrone Soup
User Reviews
4.5
My Grandma's BEST Minestrone Soup
Description
This minestrone starts by browning bacon in a large pot, which infuses the broth with rich smoky flavor. Chopped onion, carrot, leek, and celery are then softened in the rendered bacon fat, building a flavorful vegetable base. Beef stock, kosher salt, pepper, and Parmesan cheese rinds are added next to create a rich broth that simmers gently to marry the flavors. Potatoes, small macaroni pasta, and canned diced tomatoes provide body and texture, simmered until tender. Finally, kidney beans and thawed peas are stirred in and heated through for added heartiness. Grated Parmesan cheese is added just before serving to enrich the soup’s taste further.
The soup has a complex flavor with smoky bacon, fresh vegetables, and umami from the cheese rinds and Parmesan. The combination of pasta, potatoes, and beans results in a filling soup with diverse textures from tender vegetables and al dente pasta to creamy beans. The use of beef stock gives depth to the broth.
This soup is ideal as a warm lunch or dinner entrée accompanied by bread or a simple side. It highlights traditional minestrone components while incorporating bacon for depth. It offers a satisfying meal in a bowl honoring a family recipe tradition.
Ingredients
- 4-5 lices Bacon , roughly sliced into bite size pieces
- 1 small onion , chopped
- 1 cup carrot chopped
- ⅔ cup leek white part only, chopped
- ⅔ cup celery chopped
- 3 quarts beef stock , (12 cups)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2-3 chunks Parmesan cheese rind
- 1 ½ cups potato
- 1 cup macaroni small size
- 1 15- ounce diced tomatoes canned
- 1 15- ounce red kidney beans rinsed and drained, can
- ⅔ cup peas thawed, frozen
- 1 ½ cups Parmesan Cheese grated
Instructions
- 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 you’d like.
Notes
- For the broth, homemade beef stock can be used to deepen flavor or alternatively vegetable broth for a lighter version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 24mg | 8% |
| Sodium | 1608mg | 67% |
| Potassium | 1276mg | 27% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 3155IU | 63% |
| Vitamin C | 18mg | 20% |
| Calcium | 306mg | 31% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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