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Minestrone


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Member since 2008

Serves | Prep Time | Cook Time

Ingredients

4 ounces Pancetta or Bacon, diced
1 medium onion, diced
2 ribs celery, diced
2 each carrots, diced
1 each parsnips, diced
4 cloves garlic, minced
1 14oz cn cannelini beans, rinsed
1 14oz cn tomato sauce
1 1/2 qt chicken stock
1 each russet potato, diced
1 pound green beans, cut in half
1 quarter green cabbage head
shredded
1/2 pound small shell pasta
1/2 bunch kale, shredded
1 each parmesean rind *
1/2 bunch basil, chopped
1/2 bunch marjoram, chopped

*Note: If you don't keep the rind of an old block of parmesean in your freezer, then I would add 3/4 cup shredded parmesean with the fresh herbs at the end, and suggest that in the future, remeber to through it in the freezer so that you have it the next time you make this recipe!


I wanted to make a minestrone one day that was full of lots of different veggies and had a very small amount of meat, and that was very easy to prepare, while remaining somewhat authentic to the original italian recipe. This is what I came up with and it was wonderful!


4 ounces Pancetta or Bacon, diced


1 medium onion, diced


2 ribs celery, diced


2 each carrots, diced


1 each parsnips, diced


4 cloves garlic, minced


1 14oz cn cannelini beans, rinsed


1 14oz cn tomato sauce


1 1/2 qt chicken stock


1 each russet potato, diced


1 pound green beans, cut in half


1 quarter green cabbage head


shredded


1/2 pound small shell pasta


1/2 bunch kale, shredded


1 each parmesean rind


1/2 bunch basil, chopped


1/2 bunch marjoram, chopped


Put a large stock pot over medium heat, and beging to render the pancetta or bacon.


When the pancetta is nice a crispy around the edges, add the onions, celery, carrots, and parsnips. Cook stirring occasionaly for 8-10 minutes, or until the veggies are soft and the onions are transluecent.


Add the garlic and cook for another 1-2 minutes.


Add the chicken stock, and tomato sauce. Using a flat wooden spoon, make sure to scrap the bottom of the pan to collect the brown bits that might have gathered on the bottom. Bring to a simmer.


Reduce the heat to low and add the beans, potato, green beans, cabbage, kale, and the parmesean rind. Cover with a lid. Simmer for at least a half and hour and up to 4 hours depending on how long you have before you want to eat.


About 20 minutes before you want to eat, add the pasta. If the liquid has greatly reduced and a cup of water to the soup as the pasta will soak up a lot of liquid. Stir to make sure the pasta does not stick to the bottom.


Simmer the soup until the pasta is al dente, about 12 minutes.


Add the fresh herbs and taste the soup to see if it needs salt or pepper. The parmesean rind will add a lot of salt, so don't add any until right before you are ready to eat.


Dish up and make sure that everyone gets a little chunk of the melted gooey rind, as it's my favorite part!


You can also have a small bowl of shredded parmesean on the table for people who want extra cheese.


Bon Appetit


Note: If you don't keep the rind of an old block of parmesean in your freezer, then I would add 3/4 cup shredded parmesean with the fresh herbs at the end, and suggest that in the future, remeber to through it in the freezer so that you have it the next time you make this recipe!


Pairs Well With


Notes

I wanted to make a minestrone one day that was full of lots of different veggies and had a very small amount of meat, and that was very easy to prepare, while remaining somewhat authentic to the original italian recipe. This is what I came up with and it was wonderful!

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