Ingredients: |
Ingredients: Heat pancetta or bacon in a large soup pot until it has released it's fat 2-3 minutes
2 tablespoons extra virgin olive oil
1 ounce pancetta or two slices bacon chopped (optional omit for veggie soup,or remove it after cooking,they'll never know!)
Add and cook,stirring, until the greens a beginning to wilt 5 to ten minutes
1 medium onion chopped
1 large carrot, peeled and chopped
2 medium celery stalks with leaves minced ( I like to use the heart of the celery and all the
leaves)
One four inch sprig fresh rosemary, or 1 teaspoon dried
1/4 cup tightly packed fresh basil leaves chopped
1/4 cup tightly packed fresh parsley ( actually you can never have too much parsley so I always put a whole bunch diced,use the stems too!)
2 cloves garlic, minced
1/2 small head green cabbage, chopped
3 Swiss chard leaves washed,dried, and chopped
Cover and cook until vegetables are tender, about 10 minutes. Stir in:
One 14 oz can whole tomatoes,preferably muir glen,drained and broken into pieces
Cook, stirring, over medium-high heat for 3-5 minutes . Stir in:
One 16 oz can borlotti or pinto beans ( any beans are good),rinsed and drained,half of them mashed
10 cups chicken stock (swansens is best), or water
Bring to a boil, reduce the heat, and simmer, partially covered for 30 minutes. Remove the rosemary sprig if used. Stir in:
4 oz orzo
Continue to simmer for 15 minutes. Ladle into warm bowls and drizzle olive oil over each serving (never did this)
Serve with grated Parmesan cheese
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Personal
Notes: |
Personal
Notes: I made this to entice my kids into eating veggies when they were little and it was an instant hit. It's a real crowd pleaser and super healthy, a great way to balance out all the inevitable indulgences at family gatherings, tasty and very filling. A bowl and a piece of bread is a complete meal and leftovers are even better. I like to double the recipe but you do need a
large stock pot to do this,enjoy!
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This recipe for Minestrone or "The Soup" is from