Family Favorite Minestrone

This is not a very traditional minestrone, but my family really likes it. I'm happy with it because it has lots of veggies and fresh herbs. Lots of chopping to get ready, but the you just leave it alone. We usually get 3 meals out of it. I'll often divide it into thirds and freeze two thirds of it.

If you're going to eat it over a few days or freeze it, though, don't put the pasta in. When you reheat it, bring it to a boil, put the pasta in, and let it simmer for 10-12 minutes. If you refrigerate or freeze it with the pasta in it, the pasta will soak up all the juices and turn into those soft gooey noodles that you get in canned soups.

Family Favorite Minestrone
makes about 14 cups

1 Tablespoon olive oil
4 sliced thick cut peppered bacon, diced
1 onion,
diced
2 large carrots, peeled and diced
2 celery stalked, diced
2 small turnips or parsnips, peeled and diced
3-4 turnip green leaves or swiss chard
leaves, washed and chopped
1/2 head of green cabbage, cored and chopped
1 teaspoon dried rosemary
1/4 cup fresh basil leaves, chopped
1/4 cup fresh parsley, chopped
3 cloves garlic, minced
2 15-ounce cans diced tomatoes with juice
1 15-ounce can pinto beans, drained and rinsed
2 48-ounce cans chicken broth
8 ounces small pasta, such as orzo, alphabet, or mini shells
1/2 teaspoon black pepper

1. In a large deep pot (like a stock pot), cook the olive oil and bacon over medium heat, stirring often. Cook until the fat is rendered from the bacon, but it is not brown and crispy.
2. Add the vegetables through cabbage. Cook, stirring often, until onions are translucent and greens are wilted, about 10-12 minutes.
3. Add the herbs and garlic, and cook 2-3 minutes more.
4. Stir in the tomatoes with their juice, pinto beans, and chicken broth. Bring to a boil. Reduce heat to simmer and cook, partially covered, for 45-minutes to 1 hour, until vegetables are tender.
5. Stir in pasta (see note below) and let cook 15 minutes more, until pasta is tender.
6. Serve in bowls sprinkled with freshly shredded Parmesan cheese and drizzled with fruity olive oil.

NOTE: If you plan to refrigerate or freeze for later use, only add pasta to as much soup as you think you'll need at any one meal. When reheating, bring to a boil, add the pasta, and let simmer for 15 minutes. Adding the pasta to soup that will be refrigerated or frozen makes the pasta soggy and it soaks up much of the broth from the soup.