Minestrone Soup - Farmhouse Pasquinelli's Recipe
5 stars -
based on 6 votes
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 pound dried white beans, picked over and rinsed.
1/2 tsp. salt
1/4 pound pancetta or sliced lean bacon, chopped
1/3 cup olive oil
1 onion, chopped
1 large carrot and rib celery, cut in 1/2-inch dice
1 cup potatoes, 1/2 inch dice
3 garlic cloves, minced
2 zucchini, cut in 1/2-inch pieces
1/4 -1/2 pound green beans, cut in 1/2-inch pieces
4 cups shredded green cabbage
1/2 pound kale leaves, chopped
28-ounce can tomatoes, drained and chopped
4 1/2 cups chicken broth
Optional: grated parmesan, garlic bruschetta, dry-cured sausage
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Directions: |
Directions:1. In large bowl, soak beans overnight with enough water to cover by 2 inches.
2. Drain beans. In a saucepan, combine beans with enough water to cover by 2 inches; simmer uncovered until tender, 45 minutes to 1 hour, adding water to keep beans barely covered. Add salt; simmer 5 minutes more.
3. In heavy soup pot, cook pancetta or bacon in oil, stirring, until crisp and pale golden. Add onion; cook, stirring, until soft. Add carrots, celery and garlic; cook, stirring, 4 minutes. Peel and cut potatoes into 3/4-inch dice. Add potatoes, zucchini and green beans to pot; cook, stirring, 4 minutes. Add cabbage and kale; cook until wilted. Add tomatoes and broth; simmer, covered, 1 hour.
4. Drain beans, but reserve liquid. Puree half the beans with 1 cup reserved liquid. Stir puree and remaining beans into soup; simmer uncovered 15 minutes. Season with salt and pepper. Serve with parmesan, bruschetta and sausages. Can be made 3 days ahead. |
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