Soups

Ron's Minestrone Soup

Name: Ron's Minestrone Soup
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 3 ounces chopped pancetta; 1 onion, diced; 1 cup diced celery; 4 cloves garlic, minced; 4 cups chicken broth; 2 cups water, plus more as needed; 1 (28 ounce) can plum tomatoes, crushed fine; 1 cup cranberry beans, shelled; 2 cups chopped cabbage, or more to taste; 1 (15 ounce) can garbanzo beans, drained; 1 cup frozen green beans; 1 teaspoon red pepper flakes, or to taste; 1 teaspoon Italian seasoning; 2 teaspoons salt; 1 bunch Swiss chard, chopped; 2/3 cup ditalini pasta; salt and ground black pepper; 1/4 cup extra virgin olive oil, for drizzling; 1/4 cup finely grated Parmigiano-Reggiano cheese; 1/4 cup chopped fresh Italian flat-leaf parsley

6 servings

servings

20 minutes

active time

1 hour 45 minutes

total time

Start Cooking

Ingredients

2 tablespoons olive oil

3 ounces chopped pancetta

1 onion, diced

1 cup diced celery

4 cloves garlic, minced

4 cups chicken broth

2 cups water, plus more as needed

1 (28 ounce) can plum tomatoes, crushed fine

1 cup cranberry beans, shelled

2 cups chopped cabbage, or more to taste

1 (15 ounce) can garbanzo beans, drained

1 cup frozen green beans

1 teaspoon red pepper flakes, or to taste

1 teaspoon Italian seasoning

2 teaspoons salt

1 bunch Swiss chard, chopped

2/3 cup ditalini pasta

salt and ground black pepper

1/4 cup extra virgin olive oil, for drizzling

1/4 cup finely grated Parmigiano-Reggiano cheese

1/4 cup chopped fresh Italian flat-leaf parsley

Directions

Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.

Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.

Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.

Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.

Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.

Notes

Gina's: https://www.youtube.com/watch?v=Uyg2JarrIy8

John's: https://www.youtube.com/watch?v=eHk6NSLGAkc

Mix & match from the 2. Just don't forget the chicken stock :)

Rosebud

No pasta
Beans
Potatoes
Zucchini
Green Beans
Carrots
Cabbage
Celery
Onion