Ingredients
- 2 tablespoons olive oil
- 1 teaspoon basil
- 4 slices bacon, coarsely chopped
- 1 teaspoon thyme
- 3/4 cup chopped onion
- 6 cups chicken stock
- 2 stalks celery, sliced
- 2 cups chopped canned tomatoes
- 3 carrots, sliced
- 1 cup chopped green beans
- 2 potatoes, peeled and diced
- 1 cup small pasta shells
- 1 bay leaf
- Salt and pepper
Directions
Heat oil in large pot and cook bacon until crisp. Stir in onions and celery and cook until tender. Stir in carrots, bay leaf, basil and oregano and toss to coat. Pour in chicken stock and tomatoes bring to a simmer. Cook for 15 minutes until potatoes are tender. Stir in green beans and shells. Cook for 6-8 minutes or until pasta is tender. Season to taste
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By kjshanson
on December 20, 2010
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I haven't actually made this soup yet but Cathy Lowe's recipes haven't lead me astray yet. I am always happy to see a offering from her kitchen.
By clunis_12715371
Ann Arbor, 62
on March 06, 2010
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I went with 1tsp basil, 1tsp of thyme, 1tsp of oregano, and a generous 1/8 tsp of red pepper flakes. I also added some cooked chick peas I had on hand and a prepared package of frozen broccoli (but I'd skipped the bacon and used veggie broth to make this a traditional vegetarian minestrone recipe. It was very good; particularly given how quickly I went from "no idea what to have tonight" to "dinner is on the table".
By cdbranda
Creede, CO
on January 30, 2010
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As mentioned by the other reviewer - it says thyme in the ingredient list but never says to add the thyme. Next it says to add oregano - which is never mentioned in the ingredient list. Finally, it says to cook till the potatoes are tender, but never says when to add the potatoes.
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