The Lion & Rose's Minestrone Soup

By keledru

Ingredients

• 1/2 lb applewood bacon, diced
• 1/2 large white onion, chopped
• 1 large clove garlic, peeled and minced
• 1/4 head green cabbage, chopped
• 4 carrots, peeled and diced
• 1 small Idaho potato, peeled and chopped
• 4 stalks celery, chopped
• 6 ounces fresh green beans, trimmed and chopped
• 1 lb tomatoes, chopped
• 1 (15-oz) can pinto beans, drained and rinsed
• 1 bay leaf
• 1/2 tbsp ground black pepper, or to taste
• 16 cups (1 gallon) beef stock (or 2 ounces beef base dissolved in 1 gallon of water
• 1/2 cup cold water thoroughly mixed with 3 tbsp flour
• 2 ounces spagetti, broken into smaller pieces
• 1 cup baby spinach
• 1/4 cup chopped fresh parsley
• Salt to taste

Details

Servings 10

Preparation

Step 1

In a large stockpot cook bacon until crisp. Pour off some of accumulated fat if desired.
Add onion and saute for 5 to 6 minutes. Add garlic, cabbage,carrots, potato, and celery and saute briefly.
Stir in green beans, tomatoes, and pinto beans along with bay leaf and pepper. Add stock and bring mixture to a boil.
Reduce heat and simmer for 20 minutes. Whisk in flour/water mixture and combine well.
Add spagetti and cook additional 8 minutes. Stir in spinach and parsley.
Taste and correct seasonings, adding more salt and pepper if needed.