Minestrone

Name: Minestrone
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tbsp Extra Virgin Olive Oil; 100g Pancetta, diced; 1 Yellow Onions, finely chopped; 2 Carrots, diced; 2 Celeries, diced; 2 cloves of Garlic, sliced; 2 Waxy Potatoes, diced; 1 Zucchinis, diced; 150g Green Beans, trimmed and cut into 2 cm pieces; 150g Savoy Cabbage, thinly shredded; 400g Crushed Canned Tomatoes; 1 cans of Borlotti Beans, drained and rinsed; 1 Bay Leaves; 1 1/2 tsp Sea Salt, fine, to taste; 1/2 tsp Pepper (Black), freshly ground; 1.5 l Vegetable Broth; 150g Small Soup Pasta; 1 slices of Parmigiano Reggiano Rind; 2 tbsp Flat-Leaf Parsley, finely chopped; 1 tbsp Extra Virgin Olive Oil, for drizzling; 30g Parmigiano Reggiano, finely grated, for serving; 1 loaves of Crusty Bread, optional, for serving

A hearty, rustic minestrone packed with tender vegetables, borlotti beans and small pasta in a tomato-scented vegetable broth enriched by crispy pancetta and a Parmigiano rind. It's comforting and homey—serve it steaming with grated Parmigiano and slices of crusty bread for dipping.

A hearty, rustic minestrone packed with tender vegetables, borlotti beans and small pasta in a tomato-scented vegetable broth enri... Show more

Traditional Italian Recipe

Health Grade

A · Excellent

Rating

4.0

Time

1 hr

Price

2,56 €

Calories

719 kcal

meal prep

one pot

low fat

low sugar

Method

Prep the vegetables

Cut the Pancetta into small dice if needed. Finely chop the Yellow Onion, dice the Carrots, Celery, Waxy Potatoes, and Zucchini into even bite-size pieces, thinly slice the Garlic, trim and cut the Green Beans into 2 cm pieces, thinly shred the Savoy Cabbage, and drain and rinse the Borlotti Beans in a sieve.

Sauté the pancetta

Warm the Extra Virgin Olive Oil in a large soup pot over medium heat. Add the pancetta and cook, stirring, for 4 minutes until some fat renders and the edges begin to turn golden, then add the onion, carrots, celery, and garlic and cook for 4 minutes more, just until the vegetables start to soften and smell sweet.

Simmer the soup

Stir in the potatoes, Crushed Canned Tomatoes, Vegetable Broth, Bay Leaf, Sea Salt, Pepper (Black), and the Parmigiano Reggiano Rind. Bring the soup to a boil, then reduce the heat and simmer for 8 minutes. Add the zucchini, green beans, shredded cabbage, and borlotti beans, and simmer for 8 minutes more, until the potatoes are just tender and the vegetables are cooked through but still hold their shape.

Cook the pasta

Stir in the Small Soup Pasta and cook at a steady simmer for 7 minutes, stirring occasionally so it does not stick. Stop when the pasta is al dente and the soup has thickened slightly around the beans and vegetables.

Finish and serve

Remove the bay leaf and cheese rind. Rinse, dry, and finely chop the Flat-Leaf Parsley, then stir it through the soup with a final drizzle of extra virgin olive oil. Ladle the minestrone into bowls, shower each serving with the grated Parmigiano Reggiano, and offer the Crusty Bread on the side if you like.