Taste of Life: Minestrone Soup

By Chef Hillary Gallagher

Ingredients:

1 oz. bacon
2 oz. olive oil
1 medium onion, diced
2 stalks celery, diced
2 medium carrots, diced
small head green cabbage, chopped
1, 14-16 oz. can fire-roasted tomatoes
2 qt. chicken stock
4 oz. cooked chickpeas
6 oz. cooked ditalini pasta or other small variety
Salt and pepper to taste
cup parmesan cheese

Procedure:

Cook the bacon over a low heat until it becomes crispy.
Add the onion, celery, carrots, cabbage and garlic; season with salt and pepper, and sweat until the onions are translucent (about 15 minutes).
Add the tomato, chicken stock, salt and pepper, and simmer until the vegetables are tender (about 25-30 minutes).
Add the chickpeas and ditalini, and bring to a simmer.
Season with salt and pepper, and serve.
Garnish with grated parmesan cheese.

Hillary Gallagher, CCC is the Culinary Arts Program Director and Lead Instructor at Chattahoochee Technical College in East Cobb. This email address is being protected from spambots. You need JavaScript enabled to view it.. 770-509-6350. ChattahoocheeTech.edu