Minestrone

Lunch. Happens every day. Gets surprisingly monotonous when you work from home. After a lot of cereal, peanut butter and jelly, and random other 2 second fixes, I found something a lot more hearty. Takes a little while longer to make, but it’s so very worth it.. and it makes a ton, so you can have it over a few days.

Minestrone soup.

I got this recipe from someone I used to work with, but as usual, it’s been modified.

1/2 pound of bacon, chopped into small pieces
one sweet onion, chopped
one large leek
one cup chopped carrot
one cup chopped celery
one tablespoon minced garlic
slutty olive oil
3 medium zucchini
2 small cans peas and carrots (can use frozen)
1 can cannelini beans
1 large can diced tomatoes
parmesan cheese
basil
oregano
salt and pepper

In a dutch oven, sautee the bacon until completely cooked. You can remove the meat if you like, but I leave it in. Add chopped onion, garlic, chopped celery and chopped carrot. Sautee until the onion is clear. Slice the zucchini and add it. Do the same with the leek – make sure you leave the dark green part and don’t throw it away – it adds a nice flavor. Add the peas and carrots, as well as the beans and stir thoroughly. Add basil, salt, and pepper to taste. Top with the undrained can of tomatoes. Bring the whole pot to the sink and add enough water until everything is just covered. When you put it back on the stove, add 1/4 cup olive oil and about 2/3 cup parmesan cheese. Stir then bring the whole thing to a boil. Once it starts to boil, reduce to a low simmer and let cook for about an hour.

Mmmm.. minestrone.

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