Grandma Karen's
Minestrone Soup

Minestrone is likely the most familiar of all the classic Italian soups.

About this recipe

Minestrone means big soup in Italian.  Traditionally, it can contain almost anything the chef finds in the kitchen or pantry!

Ingredients

  • ¼ cup diced bacon or smoked ham
  • 1 clove garlic, minced
  • ½ cup carrots, diced
  • ½ cup celery, diced
  • ½ cup russet potatoes, diced
  • ½ cup onion, chopped
  • 2 tablespoons Italian parsley, chopped
  • 2½ quarts Beef Stock
  • ¼ cup all-purpose flour
  • 15 ounces tomato puree
  • 1 cup cabbage, shredded
  • 2 cups assorted vegetables (e.g., ceci beans, corn, baby spinach, peas)
  • ½ cup Ditali pasta
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • pecorino Romano cheese, grated

Directions

  1. Sauté the bacon and garlic in a soup pot over medium heat until lightly browned.
  2. Add the carrots, celery, potatoes, onions, and parsley.  Cook for ten minutes.
  3. Add all but one cup of the beef stock to the pot.  Mix the remaining cup of the beef stock with the flour and add to the pot with the tomato puree. Bring to a boil over medium heat, and then simmer, uncovered, for thirty minutes over low heat.
  4. Add the cabbage, assorted vegetables, and seasonings.  Cook uncovered for an additional thirty minutes.
  5. Cook the pasta separately in salted, boiling water until tender and add to the finished soup.
  6. Serve with grated pecorino Romano cheese.
Minestrone soup.

Notes

  • Commercial beef stock can certainly be used in this recipe.
Posted: August 2014.