Minestrone Soup

Here’s a classic Minestrone Soup recipe.
Note that it hinges on a homemade chicken stock.
Let’s assume that’s done.
Use an 18-cup stock pot

Heat some delicious-tasting fat or a combination:
1TB duck fat
1TB bacon, say one strip

Add small or medium dice, 2oz ea of:
zucchini
carrots
onion
celery
green beans
red bell pepper
plus 3 cloves of garlic chopped fine
plus some chili pepper to taste.

Add 1t salt and
1t oregano
3TB tomato paste
1 cup of chopped fresh Italian parsley

Cover and soften the veggies in the fat.
When almost there, add 2oz of chopped fresh tomato and
5oz of chopped fresh spinach or other suitable leafy green.
Cook for several minutes.

Add liquids:
2 cups chicken stock
1 cup white wine
1 cup water
1 14oz can of small tomatoes, through a food chopper
and add a can of beans of choice (I use chick peas).
I also put half the can through the food chopper to add a little body to the soup.

Bring to a boil and simmer for 45 minutes
Boil a favorite soup pasta to al dentissimo [keeping the pasta very firm]
and chill it under cold water.
Serve the pasta on the side to retain its integrity.
Diners will add it to their hot soup.

Season with Pesto Sauce or grated Parmigiana cheese