Italian Minestrone Soup Recipe
Ingredients
| Bacon strip | 3 , diced | |
| Onions | 1 Cup (16 tbs), chopped | |
| Celery stalks | 2 Small, thinly sliced | |
| Carrot | 1 Small, thinly sliced | |
| Water | 4 Cup (16 tbs) | |
| Kidney beans | 1 Can (10oz), drained | |
| Whole tomatoes | 1 Can (10oz), undrained | |
| Potatoes | 2 Small, pared | |
| Zucchini | 1 Small, diced | |
| Macaroni | 1/2 Cup (16 tbs) | |
| 2 beef bouillon cubes | ||
| 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.
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.
Chef
