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Minestrone
Hearty Italian vegetable soup
Ingredients
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- 2 tbsp olive oil
- 2 oz pancetta, diced
- 2 onions, diced
- 2 celery ribs, diced
- 1 carrot, diced
- 4 cloves garlic, minced
- 2 zucchini, diced
- 1 (14.5oz) can diced tomatoes
- 8 cups chicken broth
- 1 Parmesan rind (optional)
- 1 (15oz) can cannellini beans
- 1 cup small pasta (ditalini)
- 2 cups chopped kale
- ¼ cup fresh basil
Instructions
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- Cook pancetta in oil until rendered, .
- Add onions, celery, carrot. Cook until softened.
- Add garlic, cook 30 seconds. Add zucchini, cook .
- Add tomatoes, broth, Parmesan rind. Simmer .
- Add beans and pasta. Cook until pasta is al dente, .
- Add kale, cook . Remove rind, stir in basil. Season to taste.
Notes
- Parmesan rind adds incredible umami depth.
- Add pasta near end so it doesn't get mushy.
- Even better the next day.
America's Test Kitchen (ATK Lab-Tested)