Minestrone Soup
By Marge Perry & David Bonom
A chunky vegetable soup packed with flavor and nutrients. It gets a little smoky depth of flavor from pancetta, but you can make a strictly vegetarian version simply by omitting it.
- Course: Soup
INGREDIENTS
- black pepper
- cannellini beans
- diced carrots
- diced zucchini
- ditalini pasta
- Dried basil
- Dried Oregano
- Extra Virgin Olive Oil
- garlic cloves
- kale
- onion
- Pancetta
- Parmesan Cheese
- Salt
- tomato paste
- vegetable broth
- yellow squash
DIRECTIONS
- Heat the oil in a large nonstick saucepan over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, 3-4 minutes. Stir in the onion, garlic, basil, and oregano and cook until somewhat softened, 2-3 minutes. Add the zucchini, carrots, and yellow squash
- Increase the heat to medium, stir in the kale and pasta, return to a simmer and cook, uncovered, until the pasta is tender, about 9-10 minutes. Stir in the beans and cook until they are heated through, about 2 minutes. Remove from the heat, stir in the salt and pepper. Divide among 6 bowls and top each with 2 tablespoons Parmesan cheese.
