Minestrone Soup
User Reviews
5
Minestrone Soup
Description
This Minestrone Soup recipe begins with olive oil sautéing diced pancetta until golden, then adding onion, garlic, oregano, red pepper flakes, carrots, and celery to build flavor. Canned diced tomatoes join before simmering with chicken broth, water, bay leaves, salt, and pepper. Potatoes, macaroni, zucchini, and swiss chard stems are added and cooked until tender. Finally, kidney beans and chard greens are folded in to heat through.
The texture is a mix of tender vegetables and soft pasta pieces in a richly flavored broth enhanced by pancetta's savoriness and herbs. Fresh basil and grated parmesan stirred in at the end enhance flavor and aroma.
Serving the soup with additional parmesan and crusty bread complements the meal. The recipe allows for flexibility on vegetables and uses standard pantry ingredients, making it practical for a wholesome, comforting soup.
Ingredients
- 2 tablespoons olive oil
- 4 ounces pancetta diced (can also use bacon)
- 1 medium yellow onion , diced
- 6 cloves garlic , roughly chopped
- 2 teaspoons oregano dried
- ½ teaspoon red pepper flakes
- 2 large carrot peeled and cut into ½ in coins
- 2 talks celery , sliced into ½ inch pieces
- 1 ounce can diced tomatoes
- 8 cups chicken broth or vegetable broth
- 4 cups water
- 2 bay leaf
- 2 teaspoons kosher salt
- ½ teaspoon black pepper freshly cracked
- 1 pound baby new potatoes , cut in half or quartered if on the larger side
- 1 cup macaroni pasta
- 1 large zucchini , cut into ½ in half moons
- ½ bunch swiss chard greens removed from stems and torn into pieces about 4 cups packed, and stems cut into ½ in pieces. (keep separate)
- 1 ounce can red kidney beans , drained and rinsed
- ½ cup basil fresh, torn
- 1 cup Parmesan Cheese divided, grated
- crusty bread for serving
Instructions
- Heat the olive oil in a large dutch oven over medium heat. Add the pancetta and cook until golden brown but not quite crispy
- 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
- Add chicken stock, water, bay leaves, salt and pepper and bring to a simmer and cook partially covered for 10 minutes.
- Add potatoes, dried pasta, zucchini, and chard stems, bring back to a boil and cook 15-20 minutes
- Add rinsed beans and chard, cook another 5-8 minutes
- Toss in the torn basil and ½ cup parmesan, adjust seasoning with more salt and pepper. Serve topped with more parmesan, basil a drizzle of olive oil and crusty bread
Notes
- Use your favorite vegetables to customize the soup as desired.
- Short-cut pasta varieties can be substituted to adjust cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 25mg | 8% |
| Sodium | 1843mg | 77% |
| Potassium | 666mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 4526IU | 91% |
| Vitamin C | 27mg | 30% |
| Calcium | 179mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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