MFK Fisher’s Minestrone

• 3 strips of thick cut bacon, diced
• 2 T butter
• 1 medium onion chopped
• 1 stalk chopped celery
• 1 handful chopped parsley
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp black pepper
• 2 c tomatoes, diced – or 1 14 oz can of diced tomatoes
• 3 c beef broth (or use all chicken broth – a total of 6 c)
• 3 c chicken broth

Cook the bacon in a large pot over medium heat, until the fat has rendered. Add butter, onion, celery, parsley and herbs, and stir for 5-10 minutes. Add the tomato and stir.  Add the broth. Add a little mace if you like it. 

Add the following, picking and choosing from what you’ve got on hand:

• 1 large Yukon Gold or red potato, diced (peeling not necessary but okay)
• 2 cloves of garlic, minced
• 1/2 small cabbage, finely shredded – about 2 c
• 3 carrots, diced
• 4-6 stalks celery, diced
• some spinach…say a big handful (optional)
• some cut-up green beans,  (optional)
• 1/2 c pasta (such as ditalini or elbow macaroni) – (note from Ann: some folks cook the pasta in the soup but I prefer to cook it separately and add it just before serving)
• 1 c canned, drained, and rinsed kidney or cannellini beans
• grated dry cheese – such as parmesan – for serving

Bring the whole thing slowly to a boil, and then let simmer until the vegetables are tender.  If using pasta, add it shortly before serving.

Serve as a soup or over thin toasted bread, but always with a bowl of grated dry cheese to sprinkle upon each serving.