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Minestrone Soup Recipe

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This recipe for Minestrone Soup, by , is from The Lombardi Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Connie Lombardi

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup dried Cannelli Beans - or you can buy canned Cannelli with liquid for easier and fast prep.
2 Tbs Butter
2 Tbs Olive Oil, plus extra for drizzling
4 oz of Pancetta or Prosciutto
1/2 Medium Yellow Onion - finely chopped
4 Cloves of Garlic - Peeled and minced
1 Small Russet Potato - Medium diced
2 Medium Celery Stalks - halved and thinly sliced
1 Medium Carrot - Peeled, halved length-wise, and thinly slice
1 Medium Bay Leaf
6 oz Green Beans
1 28 oz Can Plum Tomatoes - Chopped in large pieces
1 Medium Zucchini - halved length-wise
1/2 Cup of Pea's
4 Cups of Chicken Broth
1/2 Cup Parsley - Finely chopped
Red Pepper Flakes - Optional
3/4 Cup of Ditalini, tubettini or other small pasta**
Grated Parmesan Cheese for Garnish

Directions:
Directions:
If using dried beans, place beans in a large sauce pan fill with about 5 cups of salted water and bring to a boil over medium heat. Reduce heat to low and cook, covered, until beans are tender all the the way through, about 2 hours. Reserve 4 Cup of bean cooking liquid. Drain beans and reserve liquid.

Heat butter and oil in large sauce pan over medium heat and saute onions, garlic, pancetta until onions are translucent and pancetta is cooked thoroughly (about 5 min). Season well with salt and pepper.
Add potato, celery, carrots, and bay leaf and stir to coat. Cook until celery is soft (about 4 minutes).
Add tomatoes with juices. Again, season with salt and pepper. cook until juices are reduced about 2 minutes.

Add 1/2 of zucchini, 1/2 peas and broth let simmer, stirring occasionally, until zucchini is soften, (about 10 min).
Stir in reserved beans and bean cooking liquid along with remaining zucchini, peas and parsley and simmer for 10-15 minutes.

**I never add the pasta until served as we don't like mushy pasta.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 Min | Total 2 Hours
Personal Notes:
Personal Notes:
This soup is my very own recipe. I am always playing around with different flavors. I like to add Escarole to it as well, but when I do, I have to adjust flavors buy adding an extra can of tomatoes and seasonings.

This soup is delicious but even better the day after.

 

 

 

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