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Tuscan Minestrone

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Tuscan Minestrone

This has to my favorite soup. My whole family loves it! So good on a cold day.
Serve with a green salad and either my Family Corn Bread or My Basic Focaccia.
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Prep Time 15 minutes
Cook Time 1 hour
Course Dinner, Lunch
Cuisine Italian
Servings 10
Calories 194 kcal

Equipment

Dutch Oven

Ingredients
  

  • ¼ lb thick cut pancetta or bacon
  • 1 tbsp extra virgin olive oil
  • 1 small red onion diced
  • 2 carrots sliced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • 14 oz can cannellini beans including their liquid see note
  • ¼ cup fresh parsley chopped
  • 2 tbsp fresh rosemary finely chopped
  • 28 oz can crushed tomatoes
  • 1 quart chicken stock plus more. See note
  • 1 cup dried pasta or mini ravioli
  • salt and pepper to taste
  • Sprig of fresh basil, drizzle of extra virgin olive oil, parmesan cheese for garnish

Instructions
 

  • Heat a dry 5 quart Dutch oven on medium heat, add the chopped pancetta or bacon. Cook until crispy.
  • Remove the pancetta and drain on a paper towel.
  • Pour off all of the excess oil except 1 table spoon
  • Add one table spoon of olive oil
  • Add the onion, carrots, and celery, then sauté for 5 minutes
  • Add the garlic, sauté for 1 minute
  • Add the cannellini beans, sauté 2 minutes
  • Add the parsley and rosemary
  • Stir in the crushed tomatoes and the chicken stock
  • Bring the soup up to just a light boil
  • Add the pasta
  • Turn down the heat and simmer for 30 minutes
  • Add salt and pepper to taste
  • Ladle into bowls and top with the bacon
  • Garnish with basil, olive oil, and parmesan cheese

Notes

Cannellini beans: My favorite brand is Progresso. You can also use Great Northern beans or white kidney beans.
Chicken stock: I add a little extra chicken stock after the soup has simmered.  The pasta can absorb the liquid, making the soup too thick.  Thin it out with a cup or two of stock at the end.
Great additions: When zucchini is in season, I add it with the chopped veggies.  If you have some red wine already open, add a cup when you add the crushed tomatoes.
Wine suggestion: A light Chianti.
 

Nutrition

Calories: 194kcalCarbohydrates: 26gProtein: 9gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 7mgSodium: 221mgPotassium: 609mgFiber: 4gSugar: 5gVitamin A: 2355IUVitamin C: 11mgCalcium: 74mgIron: 3mg
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