Minestrone Soup

• •2 tablespoon olive oil
• •4 ounce pancetta, diced
• •1 medium yellow onion, chopped
• •2 medium carrots, peeled and diced
• •2 medium celery stalks, diced
• •3 garlic cloves, minced
• •2 tablespoon tomato paste
• •6 cup vegetable broth
• •1 crushed tomatoes, canned
• •1 cannellini beans, canned, rinsed and drained
• •0.5 cup small pasta (ditalini or small shells)
• •1 medium zucchini, diced
• •1 cup green beans, trimmed and cut into 1-inch pieces
• •4 ounce fresh spinach, roughly chopped
• •0.3 cup fresh basil, chopped
• •2 tablespoon fresh parsley, chopped
• •1 teaspoon dried oregano
• •1 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• • for serving Parmesan cheese, grated

Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat. If using pancetta, add it and cook until crispy, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. 2

   Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for 8-10 minutes, or until the vegetables have softened.

3. 3

   Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant, stirring constantly to prevent burning.

4. 4

   Pour in the vegetable broth and crushed tomatoes. Add the dried oregano, 1 teaspoon of salt, and 0.5 teaspoon of freshly ground black pepper. Bring the soup to a simmer, then reduce the heat to low, cover, and let it cook for 15 minutes to allow the flavors to meld.

5. 5

   Stir in the rinsed and drained cannellini beans and the small pasta. Increase the heat to medium and cook uncovered for 8-10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.

6. 6

   Add the diced zucchini and the cut green beans to the soup. Cook for another 3-5 minutes, or until the vegetables are tender-crisp.

7. 7

   Remove the pot from heat. Stir in the fresh spinach (or kale) until wilted, along with most of the chopped fresh basil and parsley.

8. 8

   Taste the Minestrone Soup and adjust seasoning as needed, adding more salt or pepper if desired.

9. 9

   Ladle the hot Minestrone Soup into bowls. Garnish with the remaining fresh basil, parsley, and a generous sprinkle of grated Parmesan cheese. If using, crumble the crispy pancetta over the top. Serve immediately with crusty bread.

Chef's Tips

• 💡Don't overcook the pasta! It's best to add it towards the end of the simmering time so it remains al dente and doesn't get mushy.
• 💡For a richer flavor, use good quality vegetable or chicken broth. Homemade broth works wonders.
• 💡Feel free to customize with seasonal vegetables. Other great additions include bell peppers, potatoes (add with carrots), or different types of beans like kidney beans or chickpeas.
• 💡If making ahead, cook the pasta separately and add it to individual bowls before serving, or add it to the main pot just before reheating to prevent it from getting too soft.