Minestrone Soup with Parmesan Cheese
1 cup chopped onion
1 clove garlic, minced
1 cup chopped celery
2 tablespoons butter
1/2 pound diced lean ham (approx 1 1/2 cups)
1/4 cup cooked crumbled bacon*
1 can (15 oz) navy beans, drained
1 can (15 oz) kidney beans, drained
1 can (15 oz) green beans, drained
2 cans (15 oz) Italian style stewed tomatoes
1 cup chopped carrots
2 cups beef broth
1 teaspoon Italian seasoning, or to taste
1/3 cup uncooked elbow macaroni
1 cup shaved Parmesan cheese
Sauté onion, garlic, and chopped celery in butter until onion and celery are tender. Add ham; fried bacon; drained navy beans, kidney beans and green beans; stewed tomatoes; carrots; broth and Italian seasoning. Bring to a boil, cover, reduce heat and simmer 20 minutes. Bring back to a boil, add macaroni and cook 10-15 minutes or until macaroni is tender. Serve hot, top with shaved Parmesan cheese, crusty bread and a cold glass of milk for a complete meal.
Minestrone means “big soup,” and refers to a vegetable soup that generally has pasta in. Topped generously with shaved Parmesan cheese, it makes the perfect one-dish meal. Recipe makes a big batch; freeze excess for a quick meal later. Serves 10-12
* To save time and fat, purchase pre-cooked crumbled bacon. Nutrition analysis was calculated on pre-cooked reduced fat shelf stable bacon.
To reduce sodium, use reduced sodium broth and beans.
For nutrition analysis go to www.UtahDairyCouncil.com