Quick Minestrone Soup
Provided By: Gina Marie Miraglia Eriquez
A quick version of the favorite comforting soup that has everything you want on a cold night. Add some crusty bread or croutons to complete it.
Heat oil in a 5- to 6-quart heavy pot over high heat until hot but not smoking, then cook bacon until crisp, stirring frequently, then transfer to a plate with a slotted spoon. Then cook onion and garlic, covered, stirring occasionally, until golden, about 3 minutes. Add frozen vegetables, tomatoes with juice, pasta, broth, water, salt, and pepper. Bring to a boil, covered, then simmer, uncovered, stirring occasionally, until vegetables are tender and pasta is al dente, about 10 minutes.
Meanwhile, transfer half of beans to a wide shallow bowl and coarsely mash with a fork or a potato masher, then stir mashed and whole beans into soup and simmer, stirring occasionally, until soup is slightly thickened, about 5 minutes. Stir in Parmesan cheese and salt and pepper to taste.
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