Minestrone

Name: Minestrone
Ingredients: 1/4 cup extra-virgin olive oil; 3 tablespoons minced pancetta (about 1 ounce); 1 medium Spanish onion, chopped; 3 medium carrots, chopped; 2 celery stalks, with leaves chopped; 5 cloves garlic, chopped; 1/2 medium zucchini, chopped; 1/4 head Savoy cabbage (about 9 ounces), cored and shredded; 7 drained whole, peeled, canned tomatoes, roughly chopped; 9 cups chicken broth, homemade or low-sodium canned; 1/3 cup tubetti or other small pasta, such as orzo, or broken spaghetti; 1 can cannellini beans (about 16 ounces), with liquid; 2 tablespoons finely chopped flat-leaf parsley; 3 tablespoon minced fresh marjoram; 1/2 cup freshly grated Parmesan, plus more for serving; Kosher salt and freshly ground black pepper

16 ingredients

24 steps

Ingredients

1/4 cup extra-virgin olive oil
3 tablespoons minced pancetta (about 1 ounce)
1 medium Spanish onion, chopped
3 medium carrots, chopped
2 celery stalks, with leaves chopped
5 cloves garlic, chopped
1/2 medium zucchini, chopped
1/4 head Savoy cabbage (about 9 ounces), cored and shredded
7 drained whole, peeled, canned tomatoes, roughly chopped
9 cups chicken broth, homemade or low-sodium canned
1/3 cup tubetti or other small pasta, such as orzo, or broken spaghetti
1 can cannellini beans (about 16 ounces), with liquid
2 tablespoons finely chopped flat-leaf parsley
3 tablespoon minced fresh marjoram
1/2 cup freshly grated Parmesan, plus more for serving
Kosher salt and freshly ground black pepper

Directions

1

1.
2

Heat oil in a large pot over medium-high heat.
3

Add pancetta and cook, stirring, until slightly crisp and fat has rendered, about 1 minute.
4

Reduce heat to medium, add onion, carrots, celery, and garlic.
5

Cover and cook, stirring occasionally, until vegetables soften, about 15 minutes.
6

Add zucchini, cover, and cook, stirring occasionally, for 3 minutes.
7

Add cabbage and cook, stirring, until wilted, about 3 minutes more.
8

Stir in tomatoes and broth; bring to a boil.
9

Stir in pasta, lower heat to a simmer, and cook until pasta is tender, about 10 minutes.
10

2.
11

In a small bowl, mash half beans with a fork.
12

Add mashed and whole beans to soup and cook, stirring, about 3 minutes.
13

Remove soup from heat and stir in herbs and cheese.
14

Season with salt and pepper, to taste.
15

Divide among warm soup bowls and sprinkle with Parmesan.
16

Serve immediately with more cheese at table.
17

Calories: 337
18

Total Fat: 15 grams
19

Saturated Fat: 4 grams
20

Total Carbohydrate: 36 grams
21

Protein: 19 grams
22

Sodium: 792 milligrams
23

Cholesterol: 6 milligrams
24

Fiber: 7 grams