Photo Creds: Shari Kimmey
“This minestrone recipe can be loosely interpreted. The beauty is you can use what you have in the fridge and pantry! It’s a great, hearty soup for this time of year, especially,” Shari Kimmey.
An amazing, hearty minestrone. Let the aroma of this wonderful soup fill your home with anticipation. True comfort food. Sunday Dinner to weeknight worthy to company's coming. Mange!
| Servings | Prep Time |
| 6-8 Servings | 20 minutes |
| Cook Time |
| 1 hour |
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An amazing, hearty minestrone. Let the aroma of this wonderful soup fill your home with anticipation. True comfort food. Sunday Dinner to weeknight worthy to company's coming. Mange!
|
Ingredients
- 2 cloves garlic minced
- 1 medium Onion chopped
- 3 stalks Celery chopped
- 4 oz pancetta chopped
- 1/2 cup frozen peas
- 1 can navy beans drained
- 6 cups homemade chicken stock (or canned broth)
- 1 rind Parmesan cheese
- 2 tbsp fresh parsley
- 1 teaspoon fresh basil
- 2 tbsp olive oil extra virgin
- 1 large can chopped tomatoes
- 1 teaspoon tomato paste
- 1 lb ancini di pepe or other small pasta shape
- 1 teaspoon sea salt
- 1/2 teaspoon Crushed Red pepper *
- grated Parmesan cheese for serving
Units:
Instructions
- Heat extra virgin olive oil in a dutch oven or stock pot. Add the pancetta, stirring and lightly browning (2 minutes).
- Add onion and stir for an additional minute. Next, add garlic and saute until fragrant (30 seconds or so). Add carrots, celery and zucchini and stir another 2 minutes.
- Add tomato paste, then chopped tomatoes. Next, add chicken stock, navy beans, salt, red pepper, half of the fresh parsley and basil, and parmesan rind. Bring to a boil, then lower to a simmer for 45 minutes or more, stirring occasionally.
- Add more chicken broth or water, if needed, for consistency.
- Cook ancini di pepe pasta separately, until al dente (don't overcook!).
- Five minutes before serving, remove parmesan rind, add frozen peas, remaining parsley and basil and adjust seasoning, if necessary.
- Finally, add pasta just prior to serving. Serve with grated parmesan and crusty bread or flatbread (as shown).
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