Minestrone Soup

Minestrone Soup
  1. 2 quarts chicken broth or cold water
  2. 1/4 cup extra virgin olive oil
  3. 3 slices pancetta (1/4" thick), diced
  4. 1 large yellow onion, minced
  5. 2 stalks celery, minced
  6. 2 carrots, minced
  7. 1 T. Italian parsley, minced
  8. 1 can diced tomatoes, drained
  9. 1 can cannellini beans, drained & rinsed
  10. 2 red potatoes
  11. 1/4 lb green beans, ends trimmed & cut into 1/2" pieces
  12. 2 zucchini, diced
  13. 1/4 lb mushrooms, diced
  14. 1 cup frozen peas
  15. salt & pepper to taste
  16. Parmigiano-Reggiano rind
  17. Parmigiano-Reggiano cheese freshly grated to serve
  1. Heat chicken broth (or water) in pot and keep warm over low heat.
  2. Heat oil in large heavy bottom pot over medium heat. Add pancetta, onions, celery, carrots and parsley cook, stirring, 10 minutes or until vegetables are lightly brown. Add tomatoes and stir until they soften, about 5 minutes.
  3. Add cannellini beans, potatoes, green beans, zucchini, mushrooms and peas. Season with salt and pepper. Stir for 2 minutes until vegetables are well mixed. Add broth or water and rind, bring to boil. Reduce heat to low and cook partially covered stirring periodically for 2 1/2 hours, or until soup is thick. Remove cheese rind, taste and adjust seasoning. Serve with grated Parmigiano.
  1. *Rice or small pasta may be added during last minutes of cooking.
Adapted from Biba Caggiano
Adapted from Biba Caggiano
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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