Day 1 – Dinner


Minestrone Soup

  • 2 strips of bacon
  • 1/2 cup onion, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon Worcestershire Sauce
  • 1/2 cup canned red beans, rinsed and drained
  • 1/2 cup canned diced tomatoes
  • 3/4 cup frozen mixed vegetables
  • 2 cups chicken broth
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup small pasta (I used Conchigliette)
  1. Slice the bacon into 1/4-inch strips and cook in a medium-sized pot over medium heat, stirring occasionally until bacon is crisp. Remove bacon from pot and place on a paper towel-lined plate.
  2. Add the chopped onions to the pot and cook 2-3 minutes until translucent.
  3. Add the minced garlic and cook for 1 minute longer.
  4. Stir in the Worcestershire Sauce, the red beans, the diced tomatoes and the mixed vegetables. Stir for 1 minute.
  5. Add the chicken broth and stir in the cooked bacon.
  6. Season with salt and pepper and bring to a gentle boil.
  7. Reduce heat to low and simmer 10 minutes, stirring occasionally.
  8. Add the pasta and cook on low heat until pasta is al dente, about 4 minutes.


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