It donned on me as I started cooking the first ingredient for this dish ~ bacon ~ that most of our family has lived with a microwave in the kitchen, than without.
Gulp. I’m old!
While the microwave’s origins go back as early as the 1930s, by the late 1970s, the prices made them more affordable. By 1986, only 25% of Americans had a microwave meaning us Kikers were early adopters of magic!
Aside from microwave popcorn, and scrambled eggs, bacon was something that the microwave could heat fast n’ good, turning Mom into a time-saving magician.
This recipe doesn’t call for microwaving the bacon, but either way you’ll find every spoonful of the salty stuff a special surprise.
3 slices | bacon, finely chopped
1 cup | onion, chopped
½ cup | celery, chopped
2 large cloves | garlic, minced
1 teaspoon | basil leaves
1 can | campbell’s beef broth
1 can | campbell’s bean with bacon soup
1½ soup cans | water
1 can (16 ounces) | stewed tomatoes, undrained
½ cup | uncooked ditalini pasta
½ teaspoon | salt
1 cup | cabbage, cut into long, thin shreds
1 cup | zucchini, cubed
1. In a large saucepan, brown bacon and cook onion and celery with garlic and basil until tender.
2. Stir into soup the water, tomatoes, ditalini and salt. Bring to a boil and cover. Reduce heat.
3. Simmer 15 minutes.
4. Add cabbage and zucchini. Cook 10 minutes more or until done, stirring occasionally.
Yields: 8 cups.
Foodie Tips ~
♥ Why not partner a bowl of this soup with some tasty bread?
♥ This recipe can easily be doubled for larger food gatherings.
Foodie Note ~
When I found this recipe, it didn’t have a name. I went online and found out that this was indeed a minestrone soup recipe. I later found a couple other minestrone recipes in Mom’s cookbook so I know it was one of her favorites.