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.
Equipment
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
Tried this recipe?Let us know how it was!