Quick and Easy Italian Minestrone Soup

• Meat

  • 4 oz 115 g pancetta

• Produce

  • 1 Bay leaf
  • 1 cup Beans, cooked
  • 2 Carrots, medium
  • 2 tbsp Celery
  • 4 cloves Garlic
  • 2 Onions, medium
  • 1 pinch Oregano and thyme, dry
  • 1 1/2 cups Tomatoes in, juice
  • 1 Zucchini

• Canned Goods

  • 4 cups Vegetable stock

• Pasta & Grains

  • 1 cup Pasta

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Frozen

  • 450 g 1 lb mixed vegetables

Found on kitchennostalgia.com

Description

Directions

• In a large saucepan, fry pancetta in olive oil.
• Add onion, carrots, celery and garlic and saute for 3 minutes.
• Add mixed vegetables, beans, vegetable broth, chopped tomatoes, bay leaf, oregano, thyme, salt and pepper. Bring to a boil and simmer until vegetables are soft.
• Add zucchini and pasta. Simmer until pasta is tender, about 15 minutes. Serve hot with grated Parmesan cheese (optional) and a piece of bread.