Autumn Minestrone Soup

Autumn Minestrone Soup puts olive oil, onion and turkey or regular bacon or ham at the center of a pasta recipe and finishes in about 55 minutes, enough for 6 servings.

• Yield 6 servings
• Ready in 55 minutes
• Prep 15 minutes
• Cook 40 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium onion (diced)
• 6 ounces turkey or regular bacon or ham (chopped)
• 2 cloves garlic (finely minced)
• 2 cans (14.5-ounces each) diced tomatoes
• 2 cans (15-ounces each) Great Northern beans (rinsed and drained)
• ½ cup chopped carrots
• 2 celery stalks (chopped)
• ¼ cup chopped flat-leaf fresh parsley
• 2 large potatoes (peeled and diced (I leave the peels on with red potatoes))
• 1 medium zucchini (diced)
• 1 teaspoon dried thyme
• 3 cups chicken broth
• 1 cup water
• 1 teaspoon salt
• ½ teaspoon pepper
• 1/2 -3/4 cup small pasta

Instructions

1. Heat the oil over medium heat in a large pot until shimmering. Add the onion and bacon and sauté until the onion is translucent, stirring frequently. Add the garlic and stir, cooking for one minute.
2. Add all the other ingredients except the pasta and simmer, stirring occasionally, partially covered for 20-30 minutes, until the vegetables are tender. Add the pasta and simmer for 10 minutes longer. Serve.

Loosen a leftover bowl with a splash of water when you reheat it.