Mom's Minestrone Soup

You can change this recipe up with different veggies that you have on hand! I never make it exactly the same way, but this version has my favorites!

Serves 8-10 

Ingredients-

2-3 garlic cloves, minced finely

2 medium yellow onions, diced 

3 celery stalks, diced

2 large carrots, peeled and diced

2 large red potatoes, diced 

3-4 oz string beans, cut into small chunks 

3-4 oz zucchini, diced, skin on

1/4  cup extra virgin olive oil

4 strips of bacon, finely diced (optional)

6-7 cups vegetable or chicken stock/broth

6 leaves of fresh basil, finely chopped

1 small can of chopped tomatoes in sauce

2 tbsp tomato paste

8 oz spaghetti, broken up 

salt and pepper

freshly grated Parmesan cheese, to serve (you can simmer the rind of the cheese in the soup too while it cooks)

Steps-

1. Heat the olive oil in a large dutch oven or pot and add the bacon (if using) and render it for about 4 minutes or until it just starts to crisp up. Add in the onions, carrots and celery and sweat until the onions start to get translucent. 

2. Add in the garlic, string beans and potatoes and cook for about 2 minutes until the garlic is fragrant. 

3. Add in the zucchini and a decent sprinkle of salt and pepper and cook all the veggies for about 4 minutes.

4. Add in the tomato paste and cook on low heat for 2 minutes.

5. Pour in your chicken or veggie stock and chopped tomatoes and simmer on low heat for about 1 hour. About 45 minutes into the cooking time, break up the leaves of basil and add it in. Taste the soup for seasoning, add salt and pepper as needed. 

6. Boil the broken up spaghetti separately to avoid it soaking up all the broth. 

7. Serve your soup with a small scoop of the pasta in each dish and then pour the minestrone over the top. Garnish with fresh parmesan cheese and enjoy!