Name: Winter Minestrone Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 tbsp extra-virgin olive oil, plus more for serving; 4 oz diced pancetta; 1 onion, diced; 2 celery stalks, diced; 2 carrots, diced; 3 garlic cloves, minced; 2 bay leaves; 4 cups beef stock; 2 cups water; 1 (14.5 oz) can diced tomatoes; 1 (15 oz) can Roman (borlotti), red kidney, or cannellini beans, drained and rinsed; 1 medium potato, diced; 1 parmesan rind; 1 tsp kosher salt (or to taste); 1/2 tsp dried oregano; 1/2 tsp dried thyme; Black pepper, to taste; 2 cups chopped kale, Swiss chard, or spinach; 1 cup short dry pasta (e.g., ditalini); Grated Parmigiano-Reggiano, for serving (optional); Chopped fresh Italian parsley, for serving (optional)

Ingredients

2 tbsp extra-virgin olive oil, plus more for serving

4 oz diced pancetta

1 onion, diced

2 celery stalks, diced

2 carrots, diced

3 garlic cloves, minced

2 bay leaves

4 cups beef stock

2 cups water

1 (14.5 oz) can diced tomatoes

1 (15 oz) can Roman (borlotti), red kidney, or cannellini beans, drained and rinsed

1 medium potato, diced

1 parmesan rind

1 tsp kosher salt (or to taste)

1/2 tsp dried oregano

1/2 tsp dried thyme

Black pepper, to taste

2 cups chopped kale, Swiss chard, or spinach

1 cup short dry pasta (e.g., ditalini)

Grated Parmigiano-Reggiano, for serving (optional)

Chopped fresh Italian parsley, for serving (optional)

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Instructions

Heat olive oil in a large pot over medium heat. Add pancetta and cook until golden and crisp, about 5 minutes. Remove with a slotted spoon and set aside.
In the same pot, add onion, celery, and carrot. Sauté for about 10 minutes, until vegetables are softened.
Add garlic and bay leaves. Cook for 1 minute more until fragrant.
Pour in beef stock and water. Add diced tomatoes, beans, potato, parmesan rind, salt, oregano, thyme, and black pepper. Stir to combine and bring to a boil.
Reduce heat and simmer for 20 minutes, partially covered.
Add greens and pasta. Continue simmering for another 15 minutes, or until pasta is tender and soup is thick.
Remove and discard parmesan rind. Adjust seasoning as needed.
Serve hot, garnished with reserved pancetta, a drizzle of olive oil, grated parmesan, and chopped parsley if desired.

Notes

For a vegan version, omit pancetta and parmesan rind, and use vegetable broth.
Use gluten-free pasta or rice to make it gluten-free.
Freezes well; undercook pasta slightly if planning to freeze.
Add red pepper flakes for a spicier kick.
Great for using up leftover vegetables and parmesan rinds.

Author: Monica
Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian
Diet: Low Lactose

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 5g
Sodium: 580mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 7g
Protein: 12g
Cholesterol: 15mg