Minestrone Soup Recipe

🧂 Ingredients

• 1 tablespoon olive oil
• 1 cup small diced pancetta bacon
• 1 peeled small diced yellow onions
• 2 thinly sliced leeks, root end, and dark green parts removed
• 4 finely minced cloves of garlic
• 4 medium diced stalks of celery
• 4 peeled and sliced carrots
• 1 peeled and medium diced turnip
• 1 peeled and medium diced parsnip
• ½ small diced bulb of fennel

  core removed
• 3 peeled and large diced russet potatoes
• 28 ounce can of whole peeled tomatoes in juice, crushed by hand
• 3 15- ounce cans of drained cannellini beans
• 1 gallon chicken stock
• 3 parmesan cheese rinds
• 2 cups peas
• juice of 1 lemon
• 1 pound cooked and cooled ditalini pasta
• coarse salt and fresh cracked pepper to taste
• optional garnish of grated Parmigiano Reggiano,

  oregano, and rosemary

Instructions

• 1 Add olive oil to a large pot over medium-high heat and cook some pancetta, which
  takes about 4 to 6 minutes.
• 2 Once the pancetta is cooked, set it to the side, add the onions and leeks to the
  pot, and cook over medium heat. Season with a small amount of salt to draw out
  moisture and saute for 4 to 5 minutes or until lightly browned.
• 3 Turn the heat down to low-medium and cook the onions for an additional 10 to 15
  minutes or until golden brown, sweet, and tender.
• 4 Stir in the garlic and cook just until it is fragrant, which takes about 30 to
  45 seconds.
• 5 Next, add the celery, carrots, turnips, parsnips, and fennel and saute for 5 to
  7 minutes over medium heat or until they are very lightly browned.
• 6 Add in the potatoes, beans, tomatoes, parmesan cheese rinds, and stock.
• 7 Simmer the vegetables on low to medium heat for 30 minutes or until tender.
• 8 Finish the soup with peas, lemon juice, and salt and pepper.
• 9 Boil your ditalini pasta. Strain and rinse under cold water. Add them to a
  container or plastic bag and coat in 3 tablespoons of avocado or olive oil to
  ensure they do not stick.
• 10 When serving the minestrone in a bowl, add in several tablespoons of the cooked
  pasta and then garnish with the crips cooked pancetta lardons and optional
  grated Parmigiano Reggiano, fresh oregano, and rosemary.

Nutrition Info