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The Tasteful Kitchen Recipe
Vegetable Minestrone Soup
2 tbsp. Olive oil
2 oz. pancetta or bacon, chopped
1 medium onion, chopped
1 large carrot, chopped
2 medium celery with leaves, chopped
1 fresh sprig Rosemary about 4"
1/4 cup fresh basil (you can also add marjoram, oregano, or thyme leaves) chopped
1/4 cup fresh parsley leaves, chopped
2-3 cloves garlic, minced
1 large can chopped Tomatoes
6 cups chicken or vegetable stock
4 oz. orzo pasta, (or any small type pasta such as shells or macaroni)
1/4 tsp. salt
freshly ground pepper
fresh Italian parsley, chopped for garnish
Sauté the pancetta in a skillet until crisp. Add the onions, celery, carrots & garlic and sauté until the onions are almost clear. Add next 6 ingredients to a large stock pot and simmer soup 30 minutes. Remove the Rosemary sprig, add the pasta and cook 15-20 minutes more until pasta is tender. Add salt and pepper to taste and serve with freshly grated parmesan cheese and crusty bread for soaking up the broth.
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