Minestrone Soup

The flavors of minestrone soup come from the bacon, sauteed vegetables and the tomatoes, which create interesting layers with the first sip you take.

  • Required cooking skill level

  • 2-5
    persons serving
  • 30
    minutes preparation time

INITIAL SAUTÉ

  • 1 Tbsp Golden Fiesta Canola Oil

  • 1 tsp Garlic, minced

  • ½ piece Onion, minced

  • 4 strips Bacon

BROTH

  • 4 cups Water

  • ½ cup Baguio beans, cut into 1” lengths

  • ¼ cup Green bell pepper, seeded and chopped

  • ¼ cup Red bell pepper, seeded and chopped

  • 2 stalks Celery, sliced

  • 1 can 200 grams cooked white beans, rinsed and drained

  • ½ cup Elbow macaroni

  • ½ cup Carrot, chopped

  • ¼ cup Squash with skin removed, chopped

  • 1 cup  Cabbage, shredded

FINAL SEASONING

Preparation

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    1Sauté onion, and garlic in Golden Fiesta Canola Oil. Add bacon and cook until it has browned, about 3 minutes.

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    2Pour in water and bring to a boil. Add the Baguio beans, green and red bell pepper and celery.

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    3Lower soup to a simmer.

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    4Add the white beans, elbow macaroni, carrots and squash.

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    5Add cabbage last, when pasta is almost done and vegetables are tender.

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    6Season with UFC Tomato Sauce Sweet Filipino Blend, basil, oregano, salt, and peppercorn. Serve with a sprinkle of grated cheese.

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    1Sauté onion, and garlic in Golden Fiesta Canola Oil. Add bacon and cook until it has browned, about 3 minutes.

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    2Pour in water and bring to a boil. Add the Baguio beans, green and red bell pepper and celery.

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    3Lower soup to a simmer.

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    4Add the white beans, elbow macaroni, carrots and squash.

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    5Add cabbage last, when pasta is almost done and vegetables are tender.

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    6Season with UFC Tomato Sauce Sweet Filipino Blend, basil, oregano, salt, and peppercorn. Serve with a sprinkle of grated cheese.