Description
A hearty and timeless Italian classic, Chef John’s Minestrone Soup is brimming with fresh vegetables, tender pasta, creamy beans, and a rich broth. This comforting, wholesome soup is perfect for chilly days and brings a touch of rustic elegance to any table.
Ingredients
- For the Base:
- Olive oil, 2 tablespoons
- Pancetta, 3 ounces, chopped
- Onion, 1 large, diced
- Celery, 1 cup, diced
- Garlic, 4 cloves, minced
- For the Broth and Liquids:
- Chicken broth, 4 cups (or substitute vegetable broth)
- Water, 2 cups (plus more as needed)
- Plum tomatoes, 1 (28 oz) can, crushed
- Vegetables and Beans:
- Cranberry beans, 1 cup, shelled (or use canned beans)
- Cabbage, 2 cups, chopped
- Garbanzo beans, 1 (15 oz) can, drained and rinsed
- Swiss chard, 1 bunch, chopped
- Seasonings and Pasta:
- Red pepper flakes, 1 teaspoon (or to taste)
- Italian seasoning, 1 teaspoon
- Salt, 2 teaspoons (adjust to taste)
- Ditalini pasta, ⅔ cup
- For Toppings:
- Extra virgin olive oil, ¼ cup, for drizzling
- Parmigiano-Reggiano cheese, ¼ cup, finely grated
- Fresh parsley, ¼ cup, chopped
Instructions
- Sauté the Pancetta and Vegetables:
- Heat olive oil in a large stockpot over medium-high heat.
- Add pancetta and cook for 2-3 minutes until it starts to brown.
- Stir in onion and celery; cook for 3 minutes until the onion is translucent.
- Add garlic and cook for 1 more minute.
- Build the Broth:
- Pour in chicken broth, water, and crushed tomatoes. Stir to combine and bring to a gentle simmer.
- Add Beans and Vegetables:
- Add cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and salt.
- Simmer for about 45 minutes, stirring occasionally, until the cranberry beans are tender. Add more water if the soup thickens too much.
- Incorporate Swiss Chard:
- Stir in chopped Swiss chard and simmer for another 15 minutes until softened.
- Cook the Pasta:
- Increase the heat to medium-high, add the ditalini pasta, and simmer for 10-15 minutes until the pasta is al dente.
- Finish and Serve:
- Adjust seasoning with additional salt and black pepper if needed.
- Ladle soup into bowls and drizzle with extra virgin olive oil.
- Garnish with Parmigiano-Reggiano cheese and fresh parsley before serving.
Notes
- Use fresh vegetables for the best flavor and texture.
- Avoid overcooking the pasta; it’s best added towards the end.
- Double the recipe for leftovers, as the flavors deepen after a day.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian