Minestrone Soup
User Reviews
5
Minestrone Soup
Description
This Minestrone Soup recipe begins with diced pancetta browned in olive oil to add a smoky depth. The soffritto of onion, carrot, and celery softens and builds aromatic flavor, followed by garlic for a savory touch. The liquid base combines chicken broth and water, enhanced by diced tomatoes, zucchini, a sprig of rosemary, and a Parmesan rind that imparts a subtle umami character during simmering.
After simmering until the zucchini is tender, the rosemary and rind are removed to avoid overpowering bitterness and texture issues. The soup is finished by adding kidney beans and chopped spinach, which warm through briefly, contributing protein and color. Shredded Parmesan cheese sprinkled on top enriches the soup’s creaminess, while optional red pepper flakes add gentle heat.
This minestrone balances savory pancetta and broth with fresh vegetables and herbs, making it a comforting yet bright dish suitable as a starter or main course. Its versatility allows substitutions of vegetables, and adding broth to adjust consistency.
The notes suggest using thick-cut pancetta from a deli and experimenting with additional vegetables like asparagus, broccoli, or kale, highlighting the recipe’s adaptability. Adjusting fresh herbs and broth volume tailors the flavor and texture to preference.
Ingredients
- 4 oz. pancetta diced into 1/4-inch pieces
- 2 Tbsp extra virgin olive oil
- 1 1/2 cups chopped yellow onion (1 medium)
- 3/4 cup chopped carrot (1 large)
- 3/4 cup thin sliced celery (2 ribs)
- 1 Tbsp minced garlic (3 cloves)
- 4 cups chicken broth or vegetable broth, low-sodium
- 1/2 cup water or more broth
- 1 (14.5 oz) can diced tomatoes petite
- 1 small zucchini diced (1 cup
- 1 rosemary sprig
- 1 small Parmesan rind plus shredded parmesan for serving, about 4-inches
- salt and freshly ground black pepper
- 2 cups (2 oz) fresh spinach, roughly chopped
- 1 (14.5 oz) can Kidney Beans or cannellini beans, drained and rinsed, dark red
- red pepper flakes to taste (optional
Instructions
- Heat pancetta with olive oil in a pot over medium heat. Cook until just lightly browned, about 4 - 5 minutes.
- Add onion, carrot and celery and saute until starting to soften, about 7 minutes.
- Add garlic and saute 1 minute longer.
- Pour in broth, water, tomatoes, and add zucchini, rosemary, and parmesan rind.
- Bring to a simmer over medium-high heat. Then reduce heat to medium-low, cover and simmer, stirring once halfway through, about 10 minutes total or until zucchini is tender.
- Remove rosemary and parmesan rind. Season to taste with salt and pepper (you shouldn't need much salt, it's already fairly salty).
- Stir in kidney beans and spinach and let heat through, about 30 seconds. For a brothier soup you can add in a little more broth to thin as desired.
- Serve warm with shredded parmesan and red pepper flakes if desired.
Notes
- Use thick-cut pancetta from the deli counter to ensure good texture and flavor; Boar's Head brand is recommended.
- Minestrone is versatile; add vegetables like asparagus, broccoli, butternut squash, kale, or mushrooms to vary flavors and textures.
- Add more broth to achieve desired soup thinness and fresh herbs like basil, oregano, or thyme to enhance seasoning.
User Reviews
Overall Rating
5
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