This minestrone soup is hearty and delicious. It is chuck full of vegetables and keeps well for a quick meal anytime. I have found that by storing the pasta separately it will keep it from absorbing extra liquid, making your soup taste fresher for longer.
Vegetable Minestrone Soup
2 T olive oil
1 T bacon fat (optional)
1 large onion, diced
2 cups carrots, peeled and sliced
1 1/2 cups celery, sliced
3 cloves garlic, minced
4 sprigs fresh thyme
26 oz can whole peeled tomatoes
1 large zucchini, cubed
8 cups chicken stock
1 bay leaf
salt and pepper
1 can cannellini beans
2 cups elbow pasta, cooked
grated Parmesan cheese
Heat olive oil (and bacon fat, if using) in a large pot or dutch oven and add the onions, carrots, celery, garlic, and thyme. Cook over medium heat for 8-10 minutes or until vegetables begin to soften. Using your hands, crush the tomatoes as you add them to the pot. Add the chicken stock, bay leaf, a tablespoon of salt, a teaspoon of pepper and simmer for 30-40 minutes. Remove the bay leaf and add the beans and zucchini. Simmer an additional 10 minutes or until zucchini is cooked to your liking. Taste and re-season, if necessary and remove bay leaf. Add a large spoonful of pasta to the bottom of each bowl and ladle soup over as you serve it. Serve with a sprinkle of parmesan cheese (not pictured).
Sometimes I add a chunk of parmesan cheese rind with the broth and allow it to simmer with the vegetables. I remove it at the same time as the bay leaf. I find that it gives the soup an added layer of flavor.
