So… that happened. We had a white(ish) Christmas. And it was much needed. We celebrated Christmas on Christmas Eve this year. Even though it’s just another day in the year, it felt strange sitting around on Christmas day with no presents left to open and stale cookies in the kitchen. So when I looked outside and saw snowflakes falling, it helped me feel a little more festive.
My kitchen was so empty yesterday since I had nothing to do. There was no turkey to roast and no cookies left to bake, but there was soup to make. It was snowing after all, how could I not make a big pot of soup? Minestrone soup is one of my absolute favorite things to enjoy on a cold winter day. This hearty soup is packed with crispy bacon, lots of fresh vegetables, and my favorite cannellini beans.
- 4 slices thick-cut bacon, diced
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- Kosher salt
- Freshly ground black pepper
- 4 garlic cloves, minced
- 1 tablespoon chopped oregano leaves
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 (14.5 ounce) can diced tomatoes
- 4 cups low-sodium chicken broth
- 1 (2-inch) Parmesan cheese rind
- 1 (15 ounce) can cannellini beans, drained and rinsed
- Place a large saucepan over medium-high heat. Add the bacon and cook for about 6 minutes, until golden and crispy. Add the onion, carrots, and celery, season with salt and pepper, and cook for 5 to 6 minutes, until the vegetables begin to brown. Add the garlic, oregano, and red pepper flakes and cook for about 1 minute, until fragrant. Add the tomato paste and cook for about 2 minutes, until well combined. Add the diced tomatoes, chicken broth, and Parmesan rind and bring the mixture to a boil. Reduce the heat to low and simmer for 1 hour. Stir in the beans and cook for another 5 minutes, until warmed through. Season with salt and pepper, to taste.
- Ladle the soup into bowls and serve.