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Easy Minestrone Soup
Makes 6-8 servings
Active Preparation Time: 30 minutes, plus 15 minutes inactive time while the soup simmers
Note: If you’re planning on freezing the leftovers, leave the pasta out during the initial preparation and add it later when re-heating.
3 slices bacon, diced (or substitute 1 tablespoon of olive oil for a vegetarian version)
1 large yellow onion, diced
2 medium-sized carrots, diced
2 celery stalks, diced
3 small red potatoes (12-14 ounces), washed and diced with peels left on
3 cloves garlic, minced
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1 28-ounce can diced tomatoes
5-6 cups water, chicken broth, or vegetable broth
1 cup small-shaped pasta, such as ditalini, shells, or elbow macaroni
1 can cannellini beans, drained and rinsed
1-2 tablespoons balsamic vinegar
Place the bacon in a 6-quart stock pot or Dutch oven and set over medium heat. Heat the bacon until fat is rendered, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Drain off all but one tablespoon of the bacon fat. If you’d prefer to not use bacon, heat one tablespoon of olive oil and continue with next step.
Cook the onions, carrots, and celery in the bacon fat/olive oil until they are softened and the onion begins to turn translucent, about 5 minutes. Add the potato and cook until the edges are soft but the centers are still firm, about 5 minutes. Stir in the garlic, thyme, and one teaspoon of salt, and cook until fragrant, about 30 seconds.
Increase heat to high and pour in the tomatoes and enough water or broth to cover the vegetables by an inch. Bring to a boil. Reduce heat and simmer until the potatoes are nearly tender, about 15 minutes. Add the pasta and continue cooking until the pasta is al dente, about another 5-6 minutes (follow package directions). Stir in the cannellini beans, reserved bacon, and vinegar. Salt and pepper to taste.
Soup will keep refrigerated for up to a week or frozen up to six months.
