Minestrone Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons of olive oil
3 ounces of pancetta, chopped
1 onion, diced
1 cup of celery, diced
4 cloves of garlic, minced
4 cups of chicken broth
2 cups of water, plus more as needed
1 (28 ounce) can of plum tomatoes, crushed fine
1 cup of cranberry beans, shelled
2 cups of cabbage, chopped or more to taste
1 (15 ounce) can of garbanzo beans, drained
1 teaspoon of red pepper flakes, or to taste
1 teaspoon of Italian seasoning
2 teaspoons of salt
1 bunch of spinach, chopped
⅔ cup macaroni pasta
salt and ground black pepper to taste
¼ cup of extra virgin olive oil, for drizzling
¼ cup of finely grated Parmigiano-Reggiano cheese
¼ cup of parsley, chopped
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Directions: |
Directions:Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.
Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
Stir in spinach and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.
Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley. |
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Number Of
Servings: |
Number Of
Servings:4 to 6 servings |
Preparation
Time: |
Preparation
Time:1 hour and 45 minutes |
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