Minestrone
User Reviews
5
Minestrone
Description
The Minestrone recipe starts by rendering pancetta in olive oil, then cooking diced onion, celery, and carrot until soft. Garlic is added next for aroma before incorporating hand-crushed tomatoes, cannellini and lima beans, kale, thyme, vegetable stock, and an optional parmesan rind to enrich flavor. The soup simmers gently for an hour, allowing the ingredients to meld. Potatoes are added afterwards and cooked until tender, creating body and heartiness. Some beans and potatoes can be mashed to thicken the broth. Fresh parsley is stirred in just before serving to brighten the dish. Minestrone provides a balanced combination of savory pancetta fat, earthy kale, creamy beans, and tender vegetables in a warming broth. It can be enjoyed alone or with grated cheese and olive oil on top.
This soup works well as a starter or standalone meal, especially paired with crusty bread. The variety of vegetables and beans makes it a satisfying option through colder weather or whenever a rich broth-based stew is desired.
Variations are easy as other greens like savoy cabbage or chard can replace kale, and the beans can be swapped with preference. The recipe stores well refrigerated for several days and also freezes for longer preservation, maintaining comforting flavors.
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 pound pancetta diced
- 1 large onion diced
- 2 medium carrot diced
- 2 celery diced, ribs
- 5 cloves garlic minced
- 1 ounce can cannellini beans drained
- 1 ounce can lima beans
- 1 bunch Tuscan kale stems discarded and rough chopped
- 8 prigs thyme or 2 teaspoons dried thyme, fresh
- 1 ounce can plum tomatoes hand crushed
- 1 parmigiano reggiano rind optional
- 8 cups vegetable stock plus more if needed to thin, low sodium
- 3 medium potato cubed, Yukon gold variety
- 1/2 cup parsley minced, flat leaf, Italian
- salt to taste
- black pepper to taste
Instructions
- Heat a large heavy pot or Dutch oven to medium-low and add the pancetta and extra virgin olive oil. Once the pancetta has rendered most of its fat add the onion, celery, and carrots. Sprinkle with salt and cook until soft (about 10-12 minutes).
- Once the veggies are soft add the garlic and cook until fragrant (2-3 minutes) then add the tomatoes, beans, kale, thyme, Parmigiano rind, and vegetable stock. Bring to a boil.
- Once boiling, turn the heat down and simmer for 1 hour with the lid partially covered.
- Taste test and season with more salt and pepper if needed. Add the potatoes and bring the heat back up to a boil then lower it to a simmer. Simmer until the potatoes are for tender (about 15-20 minutes).
- Taste test the soup once more and make final adjustments to salt and pepper. For a thicker soup feel free to mash some of the beans and potatoes with a wooden spoon.
- Before serving, add the fresh parsley to the pot and serve in bowls with parmesan cheese and a drizzle of high-quality extra virgin olive oil. Serve the soup with crusty bread. Enjoy! Note: This soup is much better if it is left to cool and refrigerated overnight but can 100% be enjoyed the same day.
Notes
- Vegetables and beans in this minestrone can be varied; use options like savoy cabbage, chard, or different types of kale.
- Serve hot with crusty Italian bread and a sprinkle of parmesan or Pecorino Romano cheese, plus a drizzle of extra virgin olive oil.
- The soup keeps in the refrigerator for up to 3 days and freezes well for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 40.6g | 14% |
| Protein | 18.3g | 37% |
| Fat | 25.3g | 39% |
| Saturated Fat | 5.1g | 26% |
| Cholesterol | 21mg | 7% |
| Sodium | 494mg | 21% |
| Potassium | 120mg | 3% |
| Fiber | 9.1g | 36% |
| Sugar | 6.2g | 12% |
| Calcium | 109mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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