Minestrone Soup
Minestrone, an Italian-style vegetable soup, is a definite step above traditional vegetable soup. The addition of cannelini beans and small elbow macaroni, bring extra body to the soup. The addition of parmesan rinds during the cooking process brings extra richness and deep flavor.
Ingredients
- 4 ounces pancetta, cut into 1/4-inch dices (Chopped bacon is a good substitute for pancetta; 4-6 pieces of bacon will suffice.)
- 1 large potato, diced in 1/2-inch cubes
- 1 medium onion, diced
- 2-4 cloves garlic, minced
- 3 stalks celery, diced
- 2 large carrots, diced
- 4 cups chopped cabbage (see Notes)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 8 cups broth, I used beef broth, but chicken or vegetable will also work.
- 1/4 cup fresh chopped parsley
- 2 tablespoons fresh chopped basil, or 2-3 teaspoons dried basil
- 1 tablespoon fresh chopped oregano or 1 teaspoon dried oregano
- 3 bay leaves
- 2-3 chunks of parmesan rinds (optional)
- 1 (28 ounces-32ounces) can crushed tomatoes in puree
- 1 (15 ounces) can cannellini beans or dark red kidney beans
- 1 cup salad pasta or 4 ounces (1/4 pound) spaghetti noodles broken into 2-inch pieces or 1 cup orzo
- Grated Parmesan for topping individual servings (optional)
Instructions
- In a large (8 quart) pot, over medium heat, cook the pancetta until the fat has been rendered and the pancetta starts to brown. Do not cook until crispy.
- Add the onion and garlic to the pot. Cook stirring as needed for 3-5 minutes.
- Add the potato, celery, carrots, salt, pepper. Continue to cook over medium heat, stirring as needed, for about 7-10 minutes or until the potatoes just start to soften but are still firm in the middle.
- Pour the broth over the vegetables. Add the parsley, basil, oregano and Parmesan rinds (if using). Cover the pot and raise the heat enough to bring the soup to a low boil. Cook for about 10 minutes, stirring occasionally as needed.
- Stir in the crushed tomatoes, beans, and pasta. Cover pot and bring soup back to low boil, stirring as needed, until pasta is cooked to al dente stage. Remove parmesan rinds and bay leaves before serving. May be served with grated Parmesan, if desired.
Notes
Cabbage: 4 cups of cabbage is about 1/2 of a small head of cabbage, or 1/4 head of a medium cabbage
Recipe by Terri @ that's some good cookin'