Minestrone Soup
This classic Italian version of a vegetable soup is loaded with just about every vegetable under the sun, a handful or so of pasta, a tomato broth and parmesan cheese to make the perfect Minestrone!
Servings: 8 people
Ingredients
- 2 tablespoons olive oil
- 4 ounces pancetta, diced (can also use bacon)
- 1 medium yellow onion, diced
- 6 cloves garlic, roughly chopped
- 2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- 2 large carrots, peeled and cut into 1/2 in coins
- 2 stalks celery, sliced into 1/2 inch pieces
- 1 15-ounce can diced tomatoes
- 8 cups chicken broth (or vegetable broth)
- 4 cups water
- 2 bay leafs
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 pound baby new potatoes, cut in half or quartered if on the larger side
- 1 cup macaroni pasta
- 1 large zucchini, cut into 1/2 in half moons
- 1/2 bunch Swiss chard, greens removed from stems and torn into pieces about 4 cups packed, and stems cut into 1/2 in pieces. (keep separate)
- 1 15-ounce can red kidney beans, drained and rinsed
- 1/2 cup fresh basil, torn
- 1 cup grated parmesan cheese, divided
- Crusty bread for serving
Instructions
- Heat the olive oil in a large dutch oven over medium heat. Add the pancetta and cook until golden brown but not quite crispy
- Add the onion, garlic, oregano, crushed red pepper, carrots, and celery. Cook, stirring often, for 5 minutes and then add the canned tomatoes along with the juice and cook 5 minutes more
- Add chicken stock, water, bay leaves, salt and pepper and bring to a simmer and cook partially covered for 10 minutes.
- Add potatoes, dried pasta, zucchini, and chard stems, bring back to a boil and cook 15-20 minutes
- Add rinsed beans and chard, cook another 5-8 minutes
- Toss in the torn basil and 1/2 cup parmesan, adjust seasoning with more salt and pepper. Serve topped with more parmesan, basil a drizzle of olive oil and crusty bread