More than Minestrone

This is absolutely one of my favorite soups to make! My whole family loves it.


More than Minestrone Soup

From My Friend Cindy Foster Snohomish, WA 2001

Serves 6-8


8-10 slices of bacon, cut into bite size pieces

1 cup onion, chopped

2 stalks of celery stalk, chopped

1 cup mini carrots, chopped

3 medium cloves of garlic minced

1 28oz can peeled Italian style tomatoes

3 tbs dried parsley

8 cups chicken broth

1 10-16oz can red kidney beans, drained and rinsed

1 10-16oz can great northern (white) beans, drained and rinsed

1 9-16 oz can garbanzo beans, drained and rinsed

1 tsp crushed dried basil

1 tsp dried oregano

1 ½ cups small seashell shaped pasta

Shredded Parmesan cheese


In a large stock pot add bacon and cook just until crisp.  Strain out about 1/2 of the bacon fat.  Add onion and celery to bacon and drippings.  Cook until vegetables are soft, but not brown, about 5 minutes.  Add carrot and garlic cook another few minutes.  Add tomatoes, parsley, broth, beans, basil and oregano.  Simmer over medium heat for 30 minutes, stirring occasionally.  Add the pasta 10 minutes prior to serving.  Stir frequently to keep pasta from sticking.

Serve with shredded cheese


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