Minestrone

Minestrone Soup is almost an addiction of mine lately. I just cannot get enough of the veggies and the goodness! I have a dear friend who has actually been making minestrone deliveries to me, but in the off time, I make my own. So here is my recipe for anyone else who feels like they need a "minestrone fix"!

You Will Need:

1 Large Vidalia Onion, diced

5 Russet Potatoes, Peeled and Cut 

2 Cups Chopped and Peeled Carrots

1 Pound Ground Sausage, browned

3-4 Slices Cooked Bacon

1 28oz. Can Whole Peeled Tomatoes

1 Zucchini, Peeled and Cut Up

4 Cups Chicken Stock (or broth)

1 Can Dark Red Kidney Beans, drained

1 Can Cannelini Beans, drained

Salt and Pepper

Oregano

1/2 Pound Rotini, Cooked and Drained (or whatever pasta you like)

- Pasta is added at end, so cook near the end.

2-3 Tablespoons Extra Virgin Olive Oil 

Directions:

- Coat bottom of large stockpot with oil (very little). Turn stove to medium heat.

- As soon as you smell the oil, add the onions.

- Saute until clear.

- Add potatoes and carrots. Stir constantly to prevent sticking. Add some salt and pepper.

- After 2 minutes, add the chicken stock.

- Stir in both cans of beans and zucchini. Cover.

- Cook 5 minutes over medium-low heat.water 

- Uncover. Put heat on low.

- Drain tomatoes.

- Use your hands to squeeze the tomatoes and break them into pieces. Add into the soup.

**WARNING** The tomatoes may squirt. Keep them far from your eyes and make sure your clothes are covered!

- Add sausage, bacon, and oregano to taste. Also add more salt and pepper. Cook for about an hour over low heat so all of the flavors can "marry". Stir occasionally.

- Add pasta at the end.

Enjoy!! <3

serving tip: Minestrone is perfect with a crusty Italian or French bread, liberally buttered, to dip in it!