Dill Minestrone Soup

• Kosher salt
• 1 cup small pasta shells
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 medium onion, finely chopped
• 4 ounces Canadian bacon, finely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon Worcestershire sauce
• 1/3 cup chopped fresh dill
• 8 cups precut mixed vegetables
• 4 cups low-sodium chicken broth
• Freshly ground pepper
• 1/3 cup sour cream
• Paprika, for topping
• Whole-wheat rolls, for serving (optional)

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook as the label directs, then drain and rinse under cold water.
3. Transfer to a bowl; drizzle lightly with olive oil and set aside.
4. Meanwhile, heat 2 tablespoons olive oil in a large pot over medium-high heat.
5. Add the onion, Canadian bacon, garlic, Worcestershire sauce and half of the dill and cook, stirring occasionally, until the onion is soft and slightly golden, 6 to 8 minutes.
6. Add the mixed vegetables and 1/4 cup water to the pot; cover and cook until beginning to soften, 4 minutes.
7. Add the broth, 2 cups water, 1 teaspoon salt, and pepper to taste.
8. Bring to a high simmer and cook, uncovered, until the vegetables are tender, 12 to 15 more minutes.
9. Stir in the pasta and the remaining dill; season with salt and pepper.
10. Divide the soup among bowls.
11. Top with the sour cream and sprinkle with paprika.
12. Serve with rolls.
13. Per serving: Calories 403; Fat 15 g (Saturated 5 g); Cholesterol 53 mg; Sodium 1,145 mg; Carbohydrate 47 g; Fiber 9 g; Protein 21 g
14. Photograph by Christopher Testani

kosher salt, pasta shells, extravirgin olive oil, onion, bacon, garlic, worcestershire sauce, dill, mixed vegetables, lowsodium, freshly ground pepper, sour cream, paprika, rolls

Taken from www.foodnetwork.com/recipes/food-network-kitchens/dill-minestrone-soup-recipe.html (may not work)