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Name: Minestrone Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: Extra-virgin olive oil; 6 cups chicken stock; 1/4 pound pancetta cut into 3 pieces; 6 medium garlic cloves each cut in 1/2 lengthwise; 2 cups finely chopped yellow onions (2 small onions); 1 cup small-diced celery (2 medium stalks); 1 cup small-diced carrots (2 to 3 medium carrots); 1 tablespoon finely chopped rosemary or thyme leaves; 1 (14-ounce) can cannellini beans drained and rinsed; 1 (14 1/2-ounce) can diced tomatoes; 4 cups small-diced zucchini (green/yellow) (5 small zucchini); 2 cups small-diced peeled russet potatoes (1 large russet); Salt and freshly ground black pepper; 1 cup freshly grated Parmesan

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INGREDIENTS

Extra-virgin ; olive oil
6 cups chicken stock
1/4 pound pancetta ; cut into 3 pieces
6 medium garlic cloves ; each cut in 1/2 lengthwise
2 cups finely chopped yellow onions ; (2 small onions)
1 cup small-diced celery ; (2 medium stalks)
1 cup small-diced carrots ; (2 to 3 medium carrots)
1 tablespoon finely chopped rosemary or thyme leaves
1 (14-ounce) can cannellini beans ; drained and rinsed
1 (14 1/2-ounce) can diced tomatoes
4 cups small-diced zucchini ; (green/yellow) (5 small zucchini)
2 cups small-diced ; peeled russet potatoes (1 large russet)
Salt ; and freshly ground black pepper
1 cup freshly grated Parmesan

Servings

INSTRUCTIONS

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking.

In a large saucepan over medium heat, warm the chicken stock.

In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots.

Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with Parmesan and olive oil passed at the table.

NOTES

Add the cooked pasta just before serving. If it sits in the soup too long, it develops a flabby texture. Tubetti (little hollow tubes) are the classic pasta for minestrone, but you could substitute another small shape of pasta.

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Minestrone Soup

Extra-virgin olive oil
6 cups chicken stock
1/4 pound pancetta cut into 3 pieces
6 medium garlic cloves each cut in 1/2 lengthwise
2 cups finely chopped yellow onions (2 small onions)
1 cup small-diced celery (2 medium stalks)
1 cup small-diced carrots (2 to 3 medium carrots)
1 tablespoon finely chopped rosemary or thyme leaves
1 (14-ounce) can cannellini beans drained and rinsed
1 (14 1/2-ounce) can diced tomatoes
4 cups small-diced zucchini (green/yellow) (5 small zucchini)
2 cups small-diced peeled russet potatoes (1 large russet)
 Salt and freshly ground black pepper
1 cup freshly grated Parmesan

In a large saucepan over medium heat, warm the chicken stock.

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Nutrition

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Serving Size: 1 Serving (392g)
Recipe Makes: 8 Servings

Calories: 263
Calories from Fat: 121 (46%)

Amt Per Serving		% DV

	Total Fat 13.5g	18 %
	Saturated Fat 4.9g	24 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 1.6g
Cholesterol 35.6mg		11 %
Sodium 1303.7mg		45 %
Potassium 501.4mg		13 %
Total Carbohydrate 15.6g		5 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 15.4g
Protein 18.8g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 263

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