QUICK MINESTRONE
Minestrone doesn't have to be a long-simmering project. Adding pancetta means that the soup develops full flavor quickly, and the vegetables stay tender and tasty. To jump-start the recipe, use a food processor to get the soup base going, and then start prepping the vegetables. Canned beans are great for this recipe, but don't use other canned or frozen vegetables here -- the key to a good minestrone is the fusion of the fresh vegetable flavors.
Provided by Julia Moskin
Categories soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make the soup base: In a medium-size heavy soup pot, combine the oil and pancetta over medium-low heat to slowly render the fat and cook the pancetta, stirring occasionally.
- Meanwhile, in a food processor, combine the onion or shallots, celery and carrot. Pulse until finely chopped. Add to pot with cooked pancetta and adjust heat so the vegetables soften and cook without browning, stirring occasionally, 8 to 10 minutes.
- Add the other vegetables: Stirring after each addition, add the kale or cabbage, celery, carrots, zucchini, beans and tomatoes. Season generously with salt and pepper.
- Add the stock and 1 cup water (or, if you prefer a soup that's not as thick, add additional stock to taste, up to 2 cups). Add the herb sprigs. Cover, raise the heat and bring to a full boil. Uncover, lower the heat to a bubbly simmer, and cook 30 minutes, or until vegetables are tender, stirring occasionally. Taste and adjust the seasonings with salt and pepper. Remove the herb sprigs.
- Serve in bowls, drizzling a little olive oil and sprinkling a big pinch of cheese over each serving.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 743 milligrams, Sugar 7 grams, TransFat 0 grams
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William Tripp
[email protected]This soup is delicious and easy to make. I love that it's a one-pot meal.
Sanele Madondsela
[email protected]This soup is a great way to use up leftover vegetables. It's also a great way to get your kids to eat their vegetables.
Andrew Wallace
[email protected]I've tried many minestrone recipes, but this one is by far the best. It's so flavorful and easy to make.
Yabu 701
[email protected]This soup is a great way to warm up on a cold day. It's also a great way to get your kids to eat their vegetables.
Sk Hadeatulla Eful
[email protected]I'm not a big fan of vegetables, but this soup was amazing. I loved the combination of flavors and the broth was so rich.
Natalia Luemba
[email protected]This soup is so easy to make and it's so delicious. I love the addition of the pesto.
olipa mulenga
[email protected]I've made this soup several times and it's always a hit. It's a great soup to serve for a party or potluck.
EzZaN AbBaS
[email protected]This soup is a great way to get your daily dose of vegetables. It's also a great way to use up leftover chicken or beef.
Yasmiin C/ hassan
[email protected]I'm not a huge fan of minestrone soup, but this recipe changed my mind. It's so delicious and easy to make.
Roberts
[email protected]This soup is so flavorful and satisfying. I love the combination of vegetables and the broth is amazing.
Dristy Roy
[email protected]I made this soup in my slow cooker and it turned out perfectly. It's a great way to have a warm and comforting meal ready when I get home from work.
Hunter Brend
[email protected]I love that this recipe uses simple, pantry-staple ingredients. It's a great way to use up leftover vegetables.
Siliyah Phiri
[email protected]This minestrone soup was a hit with my family! It was easy to make and packed with flavor.