I wanted soup to go with the rolls that I made, so I made Super Quick Minestrone. Although it says “super quick,” it still took about 50 minutes from start to finish. It’s definitely quick for minestrone, but it’s not particularly quick for dinner.
I sauteed a quarter pound of bacon in place of pancetta. After about 5 minutes, I added garlic, onion (about 1.5 cups that I already had chopped), celery, and carrots (that I had shredded over the weekend). After 10 minutes, I added fresh parsley (I missed that it called for rosemary or thyme; I only noticed the “fresh” aspect of it). Next I added the potatoes, beans, tomatoes, and zucchini. I added between 2 and 3 cups of Northern beans I’d cooked in the crockpot the day before, and probably about 3 cups of zucchini I’d diced and frozen during the summer. I added a mixture of chicken stock and chicken boullion, and cooked the soup for 15 minutes more. I broke up some angel hair pasta and cooked it separately, and I added it to the bowls before I put the soup in (so that the pasta in the leftover soup wouldn’t absorb too much liquid). I served this with the zucchini rolls I made earlier.
This was pretty good. It was a good combination of flavors. This was heartier than a plain vegetable soup, since it had beans and pasta in it; it was filling but not heavy. I had expected minestrone to be more tomatoey than this was, but I enjoyed it as it was. We had it for dinner that night, and had it for leftovers for 2 days, and I didn’t tire of it. I’d make this again.