Smoked Bacon Minestrone from More Perreca's

January 13, 2018 11:42 AM

Smoked Bacon Minestrone


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  • ½  cup                     Dried cannellini beans
  • .5 lbs                       Smoked Bacon, chopped
  • 1.5 Tbs.                   Extra Virgin Olive Oil
  • ½  each                   Yellow Onion, chopped
  • 2 each                     Garlic clove, minced
  • 10 -oz                      Canned plum tomatoes
  • 1 teaspoon              Crushed red pepper
  • 1 each                     Bay leaf
  • ½ cup                      Peeled and small diced carrots
  • ½  cup                     Peeled and small diced celery
  • ½  cup                     Idaho potato, medium diced
  • 3 cups                     Shredded Green Cabbage
  • 2 quarts                   Hot Water
  • 1 each                     Zucchini, trimmed and diced medium
  • ¾  Cup                    Ditalini

Basil Garnish

  • 1 cup                       Lightly packed basil leaves
  • 1 cup                       Grated Parmigiano-Reggiano Cheese
  • 4 tbs                        Extra Virgin Olive oil


1.     Place bean in a pot and cover with water, bring to a boil and add smoked bacon.  Cover pot, remove from heat and let sit for an hour.

2.     In a large pot, heat olive oil over medium-high heat, add the onion and season with salt.  Cook, stirring occasionally until soft, add the garlic and continue to cook until browned.  

3.     Crush the tomatoes coarsely and add them with their liquid to the pot along with crushed red pepper, bay leaves, carrots, celery, and potato, simmer for 5 minutes.  Stir in cabbage, and simmer another 5 minutes.

4.     Add water, drained beans, and pork to pot and simmer for 2 hours or until beans are tender.

5.     Add zucchini and cook until softened, about 4 minutes.  Remove from heat, remove pork, shred and add back to soup. 

6.     Cook the ditalini until al dente.

Make the Pesto

7.     Combine basil, grated cheese, and oil in food processor and process to a rough paste.

To Serve

                Add a portion of pasta to bowl, top with hot soup and garnish with pesto.



WNYT Staff

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