Recipe by: Regina Zona
“We’re always looking for a great soup recipe and this fits the bill. I would suggest that if you plan on making a lot to freeze, leave out the pasta and cook it right before you serve.”
- 4-5 slices bacon roughly sliced into bite size pieces
- 1 small onion chopped
- 1 cup chopped carrots
- 2/3 cup chopped leeks white part only
- 2/3 cup chopped celery
- 3 quarts beef stock 12 cups
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2-3 chunks of Parmesan cheese rind
- 1 1/2 cups potatoes
- 1 cup small macaroni
- 1 15- ounce can diced tomatoes
- 1 15- ounce can red kidney beans rinsed and drained
- 2/3 cup frozen peas thawed
- 1 1/2 cups grated Parmesan cheese
- Add the bacon to a large dutch oven or soup pot over medium-high heat and cook until browned but not crispy.
- Add the onion, carrots, leeks and celery then reduce the heat to medium and cook until the vegetables soften, about 5 minutes, stirring occasionally.
- Add the beef stock, kosher salt, pepper, and cheese rinds. Bring to a boil then reduce to a gently rolling simmer and cook for about 15 minutes, partially covered with a lid.
- Add the potatoes, macaroni, and tomatoes, then partially cover with the lid, and simmer for 20 to 25 minutes more.
- Add the kidney beans and peas, and simmer until warmed through. Taste for seasoning and adjust to your taste.
- Just before serving, add the grated Parmesan cheese and serve sprinkled with more Parmesan if you’d like.