MINESTRONE SOUP WITH PANCETTA

By ldelmas

Prep Time 45-60 minutes
Serves 8-10

Ingredients

• Ingredients:
• 4–5 oz pancetta, diced
• 1 cup diced onion
• 1 cup cut carrot (in 1/4"–3/8" half moons)
• 2 stalks celery, cut in 3/8" slices
• 1 cup cut parsnip (in 1/4"–3/8" half moons)
• 3 cloves garlic, minced
• 2 tsp Italian seasoning
• 1/2 tsp black pepper
• 6 cups chicken stock
• 1 (14-oz) can crushed tomatoes
• 1 (28-oz) can diced tomatoes
• 1 Tbsp balsamic vinegar
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 (15-oz) can red kidney beans, drained and rinsed
• 1 cup dry mini pasta shells
• 4–5 oz fresh or frozen green beans, cut in 1"–1-1/2" pieces (about a cup)
• Fresh basil, for garnish
• Parmesan cheese, for garnish
• Crusty bread, warmed, for serving

Preparation

Step 1

Preparation:

Add the pancetta to a large stockpot set over low-medium heat. Once most of the fat from the pancetta has rendered, add the onion, carrot, celery, and parsnip. Cook for a few minutes, until the vegetables begin to soften and the onions become translucent.

Next, add the garlic, Italian seasoning, and pepper to the mixture in the stockpot and cook for about a minute, until fragrant. Then, add the chicken stock, crushed tomatoes, diced tomatoes, and balsamic vinegar and bring to a boil. Once boiling, reduce the heat, bringing to a simmer, and add the chickpeas, kidney beans, and mini shells. Simmer for 15–20 minutes, until the shells are tender. Add the green beans and cook for an additional 3–5 minutes.

Garnish the minestrone with the fresh basil and parmesan cheese and serve with the warm, crusty bread.