Saturday, March 29, 2008


Like any good, hearty soup, the ingredients can vary depending on what you have at hand and what is good and fresh when you are making it. This version of minestrone is not terribly strong, but has a light, fresh flavor. Perfect for a winter or summer meal.

2 tablespoons olive oil
1 teaspoon basil
4 slices bacon, chopped in course bits
1 teaspoon thyme
3/4 cup chopped onion
6 cups chicken stock
2 stalks celery
2 cups chopped, canned or fresh tomatoes
3 carrots, sliced
1 cup fresh chopped green beans
2 potatoes, peeled and diced
1 cup small pasta shells
1 bay leaf
salt and pepper

Heat oil in large soup pot, add bacon and cook for 3 to 4 minutes
Add onions and celery and cook until slightly tender
Stir in potatoes, carrots, basil, thyme, bay leaf and toss to coat
Pour in chicken stock and tomatoes and bring to simmer
Cook 15 to 20 minutes or until potatoes are tender
Stir in green beans, cook 10 minutes
Add pasta and simmer until pasta is tender

Add salt and pepper as needed

Lovely served with a warm crusty bread

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