Minestrone Soup With Squash
Ingredients
2 oz. pancetta or bacon, chopped6 cups chicken stock
1/2 cup barley
2 medium carrots, peeled & chopped
2 cloves garlic, chopped
1 medium yellow summer squash, cut into chunks
1 medium zucchini, cut into chunks
Directions
In a small skillet, fry the pancetta over medium high heat, until the fat renders out, about 3 minutes.
Remove the pancetta from the skillet and drain. Put the cooked pancetta into a soup kettle.
Add the rest of the ingredients to the kettle, and heat over high heat. When the soup comes to a boil, turn the heat down to medium low, and simmer for about 45 minutes, until the carrots and the barley are tender.
Remove from the heat and serve.
Submitted By: Tim Sousa
