Sunday, January 5, 2014

Cannellini Bean & Vegetable Minestrone

For all those affected by the Winter Storm "Hercules", this one's for you~

You're in my thoughts & prayers....stay warm, stay indoors and stay safe

Cannellini Bean & Vegetable Minestrone

3 slices bacon, chopped
1 onion, chopped
3 ribs celery, choppe
3 cloves garlic, minced
1-1/2 tsp. dried basil
1 can (15 oz.) crushed tomatoes
2 Tbsp. tomato paste
4 C chicken broth
1/2 C your favorite pasta, such as Rigatoni
4 C cooked vegetables, such as corn kernels, green beans (cut into 2-inch pieces), carrots or butternut squash (cut into small cubes)
1 can (15 oz.) cannellini beans, rinsed
Salt and Pepper
Grated Parmesan Cheese, for serving

In a 4-qt. saucepan or small Dutch oven, cook the bacon over medium heat, stirring, until crisp, 6 to 7 minutes.  Add the onion, celery, garlic and basil; cook until the vegetables are tender, 10 minutes. 

Stir in the tomatoes and tomato paste; cook, stirring often, 2 minutes.  Increase the heat to medium-high, add the broth and bring to a boil.  Immediately reduce the heat to medium-low; cover and simmer for 20 minutes.

Add the pasta, cover and simmer, stirring occasionally, until al dente, 10 minutes.  Stir in the cooked veggies and beans and cook until heated through, 2 minutes.  Season and serve with the Parmesan.

Serves 6

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