Hearty Minestrone Soup
Ingredients
small onion chopped
5 slices bacon
0.5 cup chopped leeks white part only
0.5 cup chopped celery
cup chopped carrots
teaspoon kosher salt
3 quarts beef stock 12 cups
3 chunks of Parmesan cheese rind
0.5 teaspoon freshly ground black pepper
cup small macaroni
1 1/2 cups potatoes
1 15- ounce can red kidney beans rinsed and drained
1 15- ounce can diced tomatoes
1 1/2 cups grated Parmesan cheese
0.5cup frozen peas thawed
Instructions
Add the bacon to a large dutch oven or soup pot over medium-high
heat and cook until browned but not crispy.
Add the onion, carrots, leeks and celery then reduce the heat to
medium and cook until the vegetables soften, about 5 minutes,
stirring occasionally.
Add the beef stock, kosher salt, pepper, and cheese rinds. Bring to a
boil then reduce to a gently rolling simmer and cook for about 20
minutes, partially covered with a lid.
Add the potatoes, macaroni, and tomatoes, then partially cover with
the lid, and simmer for 25 to 30 minutes more.
Add the kidney beans and peas, and simmer until warmed through.
Taste for seasoning and adjust to your taste.
Just before serving, add the grated Parmesan cheese and serve
sprinkled with more Parmesan if you’d like.
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