• Dice all the vegetables and bacon and set everything aside.
  • In a large stock pot, brown the bacon. Add the diced carrots, celery and onions and start to sweat them.
  • Season with salt and pepper and add the garlic. Stir occasionally.
  • Add the diced potatoes and cook for another 5 minutes. Pour in the tomato sauce and stir.
  • Add the chicken broth, basil, parsley and bay leaves. Simmer for about 45-50 minutes.
  • In a separate pot bring water to boil and cook the small pasta. Drain, cool and set aside.
  • Strain and rinse the beans and add to the soup. Turn the heat down to a low simmer and adjust seasoning if needed.
  • Serve with a small amount of pasta in a soup bowl and ladle the soup over the pasta.
  • Add freshly grated parmesan cheese on top.

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