It’s time for an Italian Dinner Feast! I am excited to be a part of the Italian Dinner Blog Hop, you are going to love what’s for dinner!
I love Italian food. It is healthy, easy to prepare and a great way to affordably feed a large family. We eat Italian at least a couple of times per week, this week I decided to make a batch of Minestrone Soup.
Minestrone is a simple tomato based soup, this version is without pasta which is great for those of us on gluten free diets. Minestrone is also loaded with healthy veggies, and has tons of super healthy green kale to boot. It is also an easy way to use up leftovers and clean out your refridge.
1 12 oz. can cantenelli beans
1 12 oz. can light red kidney beans
5 cups chicken stock
1/2 lb. cooked bacon, crumbled
2 Tablespoons olive oil
4 cloves chopped garlic
2 carrots, peeled and sliced
1 large yellow onion, chopped
2 ribs celery, sliced
2 1/2 cups chopped tomatoes, or 1 16 oz. can
2 cups peeled and chopped potatoes
1/2 cup dry red wine (optional)
1/4 cup chopped fresh parsley
1 tsp. Dried marjoram
1 1/2 cups sliced zucchini
1/2 lb. fresh Kale, remove stems and chop
1/2 cup grated Parmesan cheese
Wash, peel and chop carrots, garlic, onions, potatoes, tomatoes, zucchini and kale. In a large kettle, drizzle the olive oil, heat. Add garlic, onions, celery. Sauté about 5 minutes until brown. Add chicken broth, bring to a boil. Add potatoes, carrots, tomatoes, beans. Cook over medium heat 20 minutes or until vegetables are tender. Add wine, bacon, herbs, zucchini, kale and Parmesan cheese. Simmer 30 minutes until thickened, adding salt and pepper to taste. Serve with Italian bread, olive oil and extra Parmesan cheese.
We enjoyed our soup with saltines and summer sausage, a family favorite combo.