Minestrone Soup

1 1/2 cups dry cannellini beans
10 cups chicken broth or water
1 cup carrots, chopped
6 slices DLM Uncured Bacon, cut into ¼ inch slices
1 cup onion, chopped
1 cup celery, chopped
1 clove garlic, minced
(1) 26-oz can tomatoes with juice, chopped
2 cups cabbage, finely shredded
2 cups zucchini, sliced
6 Tbsp fresh basil, chopped
1/2 tsp rubbed sage
Salt and pepper to taste
Parmesan cheese, freshly grated (optional)

Prepare beans: Rinse and pick over beans. Pour boiling water over beans to cover by 2 inches; cover and set aside for 1 hour. Drain, rinse, return to pot, and add 10 cups of fresh water or broth, and carrots. Cover and simmer for 30 minutes or until beans are tender.

Prepare vegetables: Sauté bacon; reserve 2 tablespoons of drippings and set aside. Sauté onion and celery in drippings, adding garlic when vegetables are almost tender. Add vegetables to beans along with tomatoes, cabbage, zucchini, basil, and sage. Bring to a boil and stir in pasta. Simmer for 10 to 15 minutes. Stir in bacon and add salt and pepper to taste. Serve with freshly grated Parmesan cheese, if desired.

Makes 8 servings

Allergy Warning: Contains Milk

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