Whitewater Cooks Minestrone Soup
 
 
Ingredients
  • 4-5 slices bacon, diced
  • 2 tbsp butter
  • 4-5 cloves garlic, minced
  • 2 carrots, diced
  • 1 large onion, diced
  • 1 leek, white part only, diced
  • 3 cups cabbage, shredded
  • 1 zucchini, chopped
  • 3-4 smaller new potatoes, skin on and chopped
  • 1 small (4 inch) sweet potato, chopped
  • 1 large handful spinach
  • 8-10 button mushrooms, stems off and chopped
  • 1 litre chicken stock
  • 1 litre beef stock
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 4-5 leaves fresh basil
  • 2 tsp dried oregano
  • 2-3 stems fresh oregano leaves
  • black pepper, to taste
  • salt, to taste
  • 1 14-oz tin butter beans
  • 1 14-oz tin red lentils
  • 2 roma tomatoes
  • 1/2 cup small pasta
  • fresh parmesan for sprinkling
Instructions
  1. Fry bacon pieces in the bottom of a large stockpot until cooked through. Add the butter, garlic, carrots, onion and leek. Saute over medium heat until onions are translucent. Add in the cabbage, zucchini, new potatoes, sweet potatoes, spinach and mushrooms. Pour in the chicken and beef stocks and add the red wine. Add the basil, oregano, salt and pepper. Stir to mix and bring to a boil. Reduce heat and simmer for about 15 minutes.
  2. Rinse and add the beans and red lentils, tomatoes, and pasta. Cook for an additional 10 minutes, simmering until the pasta is done. Adjust seasonings to taste.
  3. Ladle into cups and sprinkle parmesan cheese over and serve.
Notes
Adapted from White Water Cooks
Recipe by Just a Smidgen at https://justasmidgen.com/2012/10/23/whitewater-cooks-minestrone-soup/