Bacon Minestrone Soup

Ingredients

• Bacon

  Raw, cured pork

  4 strip or 48g

• Onions

  Raw

  1 small or 70g

• Carrots

  Raw

  1 cup chopped or 128g

• Leeks

  (bulb and lower leaf-portion), raw

  ⅔ cup or 59g

• Celery

  Raw

  ⅔ cup chopped or 67g

• Beef broth or bouillon canned soup

  Ready-to-serve

  12 cup or 2.88kg

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Potato

  Flesh and skin, raw

  1 ½ cup, diced or 225g

• Whole wheat pasta

  Dry

  4 oz or 113g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Kidney beans

  All types, mature seeds, canned

  2 cup or 512g

• Peas

  Green, frozen, unprepared

  ⅔ cup or 89g

• Parmesan cheese

  Shredded

  8 tbsp or 40g

Directions

1. Cook the chopped bacon in a large Dutch oven or soup pot over medium-high heat until browned but not crispy.
2. Add the chopped onion, carrots, leeks, and celery. Reduce heat to medium and cook, stirring occasionally, until the vegetables soften, about 5 minutes.
3. Add the beef stock, salt, and pepper. Bring to a boil, then reduce to a gentle simmer and cook for about 15 minutes, partially covered.
4. Stir in the potatoes, pasta, and tomatoes. Partially cover and simmer for 20 to 25 minutes.
5. Add the kidney beans and peas, and simmer until heated through. Adjust seasoning to taste.
6. Serve garnished with Parmesan cheese.

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