Unlike Italian Minestrone, Irish Minestrone contains no beans and includes bacon. It is perfect as a starter, a delicious lunch, or a hearty dinner when served with some soda bread and a salad.
I was inspired to make this soup after watching Leap Year, our Movies and Munchies selection for March. I am sharing it today in celebration of St. Patrick's Day.
clipart courtesy of classroom clipart
Leap Year was chosen by Camilla of Culinary Cam for this month. also in celebration of St. Patrick's Day. This film is set in Ireland and is worth watching just for the scenery alone.
This movie follows Anna (Amy Adams) as she follows her cardiologist boyfriend of 4 years to Ireland, where she intends to propose to him, since it is Leap Day and Irish folklore holds that on February 29th, the woman does the proposing.
In a very predictable but fun and lighthearted script, Anna runs into a plethora of problems while trying to reach her boyfriend in Dublin. When she finally gets to Ireland, she ends up in a tavern owned by Declan (Matthew Goode), whom she hires to get her to Dublin.
It is a comedy of errors as they travel through Ireland and, of course, the sparks between them ignite into full-blown flames.
It is a cute movie and worth watching. It first came out in 2010; however, I had never heard of it. I am glad that Cam suggested it. It was available for free if you have Amazon Prime.
I served up this soup as the first course in a birthday celebration for my sister-in-law. I had intended to make Vegetable Beef Barley as the first course, but changed my menu after watching this film, when Declan was serving Minestrone Soup in his newly opened restaurant. I had leftovers that I am again serving as a first course for my brother's birthday celebration tonight.
Yield: 8 servings
Irish Minestrone
Unlike Italian Minestrone, Irish Minestrone contains no beans and includes bacon. It is perfect as a starter, a delicious lunch, or a hearty dinner when served with some soda bread and a salad.
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
Ingredients
- 6 slices bacon, chopped
- 1 onion, diced
- 1/2 jalapeno pepper, seeded and minced
- 2 carrots, scraped and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 russet potato, peeled and diced
- 1 (6 oz) can tomato paste
- 8 c. chicken broth
- 1 c. small macaroni noodles
- 1 sprig thyme
- 1 sprig rosemary
- salt and pepper, to taste
- grated parmesan to pass, if desired
Instructions
- Cook the bacon with the onions, carrots, celery, jalapeno, and garlic, in a large soup pot over medium-high heat until the bacon is browned and the onions are translucent.
- Add the potatoes and tomato paste, season with salt and pepper, and stir until vegetables are coated.
- Add the chicken stock, thyme, and rosemary, bring to a boil, reduce heat, and simmer for half an hour, until the vegetables are tender.
- Remove the thyme and rosemary sprigs, then add the pasta. Cook for about 10 minutes until the pasta is tender. Taste, and season with more salt and pepper, if needed, and serve with Parmesan Cheese for sprinkling.
Nutrition Facts
Calories
199Fat (grams)
8 gSat. Fat (grams)
3 gCarbs (grams)
23 gFiber (grams)
3 gNet carbs
21 gSugar (grams)
5 gProtein (grams)
8 gSodium (milligrams)
1155 mgCholesterol (grams)
18 mg
Property of A Day in the Life on the Farm
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