Quick Minestrone Recipe
Summary
Ingredients
| 5 slices bacon, cut in 1-inch pieces | ||
| Onion | 1 Medium, sliced | |
| Garlic | 2 Clove (5gm), pressed | |
| 1 jar (15 ounces) spaghetti sauce | ||
| Water | 6 Cup (16 tbs) | |
| 2 teaspoons beef soup base, or use | ||
| 2 or 3 beef bouillon cubes | ||
| Celery | 1/2 Cup (16 tbs), sliced | |
| Carrots | 1/2 Cup (16 tbs), sliced | |
| Cabbage | 2 Cup (16 tbs), coarsely chopped | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 small zucchini, cut in thick slices or chunks | ||
| Kidney beans | 1 Can (10oz), drained | |
| Vermicelli | 1/4 Cup (16 tbs) | |
| 1 tablespoon chopped parsley Parmesan cheese (optional) | ||
Directions
In a heavy kettle, saute bacon until slightly crisp. Add onion slices and garlic; cook until onion is transparent. Add spaghetti sauce, water, soup base, celery, carrots, cabbage, salt, and pepper. Bring to a boil, and then simmer gently on low heat 30 minutes. Add zucchini and simmer another 30 minutes. Stir occasionally. Add beans, macaroni, and parsley, and simmer another 30 minutes. Serve with Parmesan cheese, if desired.
Chef
