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Contributed By: Jessica, VA | See all of Jessica's recipes
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  4 servings
I love Minestrone soup, it's always been one of my favorite Italian dishes. Over the years I had been wanting the home made version for so long that it was driving me up the wall. This is my recipe for Minestrone, my husband and daughter loved it.
4 tablespoons extra virgin olive oil
½ red onion—diced
1 carrot—diced
1 stick celery—diced
1 clove garlic—minced (crushed)
1 rasher bacon—finely chopped
1 cup canned tomatoes—chopped
4 cups vegetable stock
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 cup small pasta shapes
½ cup green peas
½ zucchini (courgette)—cut in half length ways and thinly sliced into half-moons
½ cup canned cannellini or borlotti beans—rinsed and drained
1 tablespoon finely chopped fresh parsley
1. Heat 1 tablespoon of the oil in a large saucepan and cook the bacon for 2 minutes, stirring occasionally.

2. Add the onion, carrot and celery and cook, covered, 3 minutes. Stir again and cook, covered, for another 3 minutes.

3. Add the garlic and cook for a minute, stirring regularly. ADD the tomatoes, stock, salt and pepper and stir to combine. Bring to the boil, cover, reduce the heat to medium and simmer for 10 minutes.

4. Add the pasta, peas, zucchini and beans, stir to combine, increase heat to medium-high and cook, covered for another 10 minutes until pasta is tender. Remove from the heat and stir through the parsley.

Date Added: 09/22/2010
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