This is the recipe for Mom’s minestrone soup.
Several years ago, she served it on Christmas Eve and a new family tradition was born.
My family is all in Ontario, so it’s often a “White Christmas” – making this a warm meal that we all look forward to after getting in from Christmas Eve services.
It fills the house with such a wonderful aroma, while it’s simmering away during the afternoon, and is loved by everyone who tries it.
from Jaclyn Carmichael, Langley Hospice Society Camp Chrysalis volunteer cook
• 3-4 slices bacon or pancetta, diced
• ½ lb. lean ground beef
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 ribs celery, chopped
• 5½ oz. can tomato paste
• ½ tsp dried oregano
• 5 cups low-sodium beef stock
• ½ cup small pasta, uncooked
• 1 medium zucchini, sliced
• ½ bag (5 oz.) baby spinach
• Salt & pepper
In a large pot, cook the bacon until its crisp. Remove from the pot, and blot on paper towels. Set aside but don’t discard the bacon fat.
Add the onion and garlic to the pot. After a few minutes, add the ground beef and cook until the vegetables are soft and the beef is cooked. Drain excess liquid, if necessary.
Add celery, tomato paste, oregano, stock, reserved bacon and bring to boil.
Cover, reduce heat and simmer for 30 minutes