Minestrone soup
Makes 8 servings

Ingredients

2 tablespoons olive oil 1 oz pancetta (5 to 6 thin slices), chopped 1 1/2 cups chopped green cabbage 1 cup chopped yellow onion 1 cup sliced carrot 1/3 cup chopped celery 2 garlic cloves, minced 2 quarts Chicken Broth 1/2 cup peeled, medium-dice potatoes 1 piece Parmesan rind (about…

CIA FOODIES


Minestrone

Makes 8 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 oz pancetta (5 to 6 thin slices), chopped
  • 1 1/2 cups chopped green cabbage
  • 1 cup chopped yellow onion
  • 1 cup sliced carrot
  • 1/3 cup chopped celery
  • 2 garlic cloves, minced
  • 2 quarts Chicken Broth
  • 1/2 cup peeled, medium-dice potatoes
  • 1 piece Parmesan rind (about 3 inches square)
  • 3/4 cup elbow macaroni, cooked and drained
  • 1/2 cup peeled, seeded, and chopped plum tomatoes
  • 3/4 cup canned beans such as chickpea or kidney, drained and rinsed
  • 1/3 cup prepared Pesto
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • Freshly grated Parmesan, as needed

Directions

  1. Heat the oil in a soup pot over medium heat. Add the pancetta and cook until the fat renders and the pancetta begins to brown, 3 to 5 minutes.
  2. Add the cabbage, onion, carrot, celery, and garlic and cook until the onions are translucent, 6 to 8 minutes.
  3. Add the broth, potatoes, and cheese rind and bring to a simmer. Cook until the vegetables are tender, about 30 minutes; do not overcook.
  4. When the vegetables are tender, add the macaroni, tomatoes, chickpeas, and kidney beans. Cook until heated through.
  5. Remove and discard the cheese rind, and stir in the pesto, salt, and pepper.
  6. Serve immediately, topped with grated cheese.

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