Progressive Dinner: Soup Course

My favorite cold-weather “company meal” is a big pot of Minestrone Soup. (It’s easy to increase the ingredients, too, if more unexpected guests show up!) I usually double (or triple) this recipe. It’s also perfect for keeping warm in the slow cooker during the busy fall/winter season!

{Photo Credit: Fimb}

Minestrone Soup

1 Cup chopped Onions
1/4 Cup Chopped Celery
3 slices real Bacon (use nitrate-free!), chopped
1 clove Garlic, minced
3 Cups Water
1/2 Quart (or 1 can) Stewed Tomatoes (with juice), chopped
1 1/2 Cups cooked (or canned) Chickpeas (Garbanzo Beans)
1 Cup shredded, chopped, or sliced Zucchini (frozen is fine!)
1/2 Cup shredded Cabbage
1/2 Cup chopped Carrots
2 Tbl. each: minced fresh Parsley, Basil, Oregano
1 Cup Cooked Grain (such as brown rice, millet, barley, etc.) or 1/4 cup uncooked Pasta (You can use uncooked grains, instead; just make sure to cook them until tender. But this is a great use for leftovers!)

In a large saucepan, fry up the chopped bacon pieces. Remove from pan and set aside, while leaving the bacon grease still in the pan. Add the onions, garlic, and celery to the bacon grease in the saucepan and cook until tender. Add water, tomatoes (and juice), beans, cabbage, carrots, herbs, and cooked bacon to the pot. Bring to a boil, and then simmer 20-30 min until vegetables are tender. Add grains/pasta, and simmer (about 10 min) until cooked through. Serves 6

Maybe serve it up with a side of Healthy Pumpkin Muffins!

For a couple more of my favorite soups, check out:

Visit Wardeh at GNOWFGLINS who is hosting the Soup Course of our “Whole Foods for the Holidays” Progressive Dinner, and link up with your favorite recipe! You can view the full progressive dinner schedule from our dinner host, Donielle.

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