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. 1 Tbsp Golden Fiesta Canola Oil
  2. 1 tsp Garlic, minced
  3. ½ piece Onion, minced
  4. 4 strips Bacon

BROTH

  1. 4 cups Water
  2. ½ cup Baguio beans, cut into 1” lengths
  3. ¼ cup Green bell pepper, seeded and chopped
  4. ¼ cup Red bell pepper, seeded and chopped
  5. 2 stalks Celery, sliced
  6. 1 can 200 grams cooked white beans, rinsed and drained
  7. ½ cup Elbow macaroni
  8. ½ cup Carrot, chopped
  9. ¼ cup Squash with skin removed, chopped
  10. 1 cup Cabbage, shredded

FINAL SEASONING

  1. 1½ cups UFC Tomato Sauce Sweet Filipino Blend
  2. 1 tsp Fresh basil, sliced
  3. 1 tsp Fresh oregano, sliced
  4. ½ tsp Fine salt
  5. ½ tsp Whole black peppercorn, crushed
  6. 5 Tbsp Grated cheese

PREPARATION

  • 1 Sauté onion, and garlic in Golden Fiesta Canola Oil. Add bacon and cook until it has browned, about 3 minutes.
  • 2 Pour in water and bring to a boil. Add the Baguio beans, green and red bell pepper and celery.
  • 3 Lower soup to a simmer.
  • 4 Add the white beans, elbow macaroni, carrots and squash.
  • 5 Add cabbage last, when pasta is almost done and vegetables are tender.
  • 6 Season with UFC Tomato Sauce Sweet Filipino Blend, basil, oregano, salt, and peppercorn. Serve with a sprinkle of grated cheese.
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