It’s an appropriate title.
- 4 T olive oil
- 1 medium onion, diced
- 4 oz turkey bacon, cut into small strips
- 2 thinly sliced carrots
- 2 medium potatoes, cut in small cubes
- 1 rutabaga, cut in small cubes
- 1 thinly sliced celery stalk
- 1 large minced garlic clove
- 1/2 cup finely chopped cabbage
- 5 cups vegetable broth
- 1 can diced tomatoes
- 1/4 cup lightly packed chopped fresh parsley
- sea salt & black pepper
What I did:
- Pour olive oil into a large, heavy bottomed pot
- Add the diced onion, cook about five minutes on medium heat
- Add the rest of the veggies & turkey bacon, stir constantly for another minute or two
- Sprinkle with salt & pepper to taste (careful with the salt, pre-packaged broth/stock is already very salty).
- Add broth, tomatoes, parsley
- Turn heat down to med/low, cover, cook for about 30 minutes or until veggies are tender
- Almost too many to list! This is why minestrone rocks.
- Try beef or chicken broth instead of vegetable.
- Use any kind of vegetable (winter squash, summer squash, turnips, green beans, etc). Just chop them in relatively small pieces and use about four cups’ worth!
- Fresh in-season tomatoes instead of canned.
- Omit the turkey bacon to make a vegan-friendly soup, or add a different kind of pre-cooked meat (chicken sausage would be heavenly here).
- Add a cup of cooked pasta last-minute.
- Add a can of drained & rinsed red kidney beans.
- Cook this in a large slow cooker (best guess for timing: 4 hours on high, 7 on low)
- Top with some grated Parmesan cheese, and/or croutons, and/or serve with french bread.
This soup was so good, I ate two big bowls full last night and have some for lunch today.