Categories: Soup- Stew- Chowder- Chili
Ingredients
- 6 to 8 slices bacon
- 2 cloves minced garlic
- 1 large chopped onion
- 1/4 cup minced parsley
- 2 cans beef broth
- 3 soup cans water
- 3 stalks celery
- 3 carrots
- 16 oz. can tomatoes
- 16 oz. can pinto beans
- 1 tsp. basil
- 1 tsp. oregano
- 1 tsp. salt
- 2 bay leaves
- 1/4 tsp. black pepper
- 3 zucchini
- 1/2 head cabbage or spinach or both
- 1/2 cup elbow macaroni
- Parmesan cheese
Directions
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Chop bacon and cook in a large Dutch oven until crisp. remove from pan and saute garlic and parsley until soft. Do not brown. Remove excess bacon far.
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Slice carrots and celery and add to sautéed vegetables with broth, water, tomatoes, beans, and seasonings. Bring to a boil and simmer for 15 minutes to an hour until carrots and celery are tender. Remove about 1/3 of the vegetables and puree in the blender until smooth.
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Return pureed vegetables to soup. Slice cabbage, and or spinach thinly and add to soup with macaroni and zucchini. Simmer for 30 minutes or more.
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Garnish each serving with some of the bacon. Serve with freshly grated Parmesan cheese.