Minestrone
- 20m Prep Time
- 55m Cook Time
- 1h 15mReady In
A hearty Italian vegetable soup with beans, pasta, and greens, simmered in broth with bacon and Parmesan rind for depth. Serves six as a main course.
Ingredients
- 2 slices bacon (or 1 tablespoon olive oil and 1 ounce pancetta), chopped
- 1 large onion, chopped
- 1 carrot, chopped
- 1 celery rib, including leaves, chopped
- ½ small head green cabbage, chopped
- 1 10 cups Poultry Stock, Chicken Broth, water, or a combination (opens in new tab)
- One 15-ounce can cannellini or other white beans, drained and rinsed, or 1 ½ to 2 cups cooked white beans, half of them mashed
- One 14 ½-ounce can diced tomatoes
- 2 garlic cloves, minced
- One 4-inch sprig fresh rosemary or 1 teaspoon dried rosemary
- (1 Parmesan rind)
- 1 cup elbow macaroni or orzo (4 or 6 ounces, respectively)
- 3 chard leaves, chopped
- Salt and black pepper
- A drizzle of extra-virgin olive oil
- 2 tablespoons chopped parsley, basil, or a combination
- (Grated Parmesan or Romano cheese)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 slices bacon (or 1 tablespoon olive oil and 1 ounce pancetta), chopped
- 1 large onion, chopped
- 1 carrot, chopped
- 1 celery rib, including leaves, chopped
- ½ small head green cabbage, chopped
- 1 10 cups Poultry Stock, Chicken Broth, water, or a combination
- One 15-ounce can cannellini or other white beans, drained and rinsed, or 1 ½ to 2 cups cooked white beans, half of them mashed
- One 14 ½-ounce can diced tomatoes
- 2 garlic cloves, minced
- One 4-inch sprig fresh rosemary or 1 teaspoon dried rosemary
- (1 Parmesan rind)
- 1 cup elbow macaroni or orzo (4 or 6 ounces, respectively)
- 3 chard leaves, chopped
- Salt and black pepper
- A drizzle of extra-virgin olive oil
- 2 tablespoons chopped parsley, basil, or a combination
- (Grated Parmesan or Romano cheese)
Let's Cook
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Step 1.
Heat in a large soup pot over medium heat until the bacon has rendered its fat, 2 to 3 minutes: 2 slices bacon (or 1 tablespoon olive oil and 1 ounce pancetta), chopped
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Step 2.
Add: 1 large onion, chopped; 1 carrot, chopped; 1 celery rib, including leaves, chopped; ½ small head green cabbage, chopped
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Step 3.
Cook, stirring, until the cabbage begins to wilt, about 8 minutes. Stir in: 10 cups Poultry Stock, Chicken Broth, water, or a combination; One 15-ounce can cannellini or other white beans, drained and rinsed, or 1 ½ to 2 cups cooked white beans, half of them mashed; One 14 ½-ounce can diced tomatoes; 2 garlic cloves, minced; One 4-inch sprig fresh rosemary or 1 teaspoon dried rosemary; (1 Parmesan rind)
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Step 4.
Bring to a boil, reduce the heat, and simmer, partially covered, for 30 minutes. Remove the rosemary sprig, and stir in: 1 cup elbow macaroni or orzo (4 or 6 ounces, respectively); 3 chard leaves, chopped
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Step 5.
Simmer for 15 minutes or until the pasta is tender. Season to taste with: Salt and black pepper
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Step 6.
Top each serving with: A drizzle of extra-virgin olive oil; 2 tablespoons chopped parsley, basil, or a combination; (Grated Parmesan or Romano cheese)