Minestrone Soup
Total Time
1 hour and 10 minutes
Prep Time
20 minutes
Cook Time
50 minutes
Rating
4.96 out of 5 stars
(23)
Ingredients
8 servings
- 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
- 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
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Preparation
Step 1
Heat the olive oil in a large dutch oven over medium heat. Add the pancetta and cook until golden brown but not quite crispy
Step 2
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
Step 3
Add chicken stock, water, bay leaves, salt and pepper and bring to a simmer and cook partially covered for 10 minutes.
Step 4
Add potatoes, dried pasta, zucchini, and chard stems, bring back to a boil and cook 15-20 minutes
Step 5
Add rinsed beans and chard, cook another 5-8 minutes
Step 6
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
Step 7
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