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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 48 |
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This is the best Minestrone (or any soup) recipe I've ever had. A hearty and flavorful soup that gives you almost your whole days worth of vegetables in one bowl. Ingredients:
2 oz. pancetta (or prosciutto) diced small |
1 c. yellow onion, chopped |
1 t. garlic, minced |
3 c. cabbage, chopped |
2 c. green beans, trimmed |
1 c. celery, diced |
1 c. carrots, sliced |
1 c. fennel, diced |
1 c. zucchini, diced |
1 c. russet potatoes, peeled and diced |
4-5 c. beef broth |
1 c. (14.5 oz.) diced tomatoes (i use fire roasted) |
1/4 c. dry red wine |
1 c. cranberry beans (or cannellini, kidney or pinto) |
1/4 c. orzo |
1 - 2. oz parmesan rind |
2 t. italian seasoning |
2 c. red swiss chard, chopped |
Directions:
1. In a large pot, saute the pancetta over medium-high heat in 2 T. olive oil until crisp (about 10 min.) stirring occasionally. Add onion and garlic, cook an additional 2 minutes.
2. Add each vegetable separately, stirring and allowing the vegetable to saute a little before adding the next. Once all vegetables have been added, let them steam together about 10 minutes.
3. Add the liquids (broth, tomatoes, red wine). Stir well, then add the beans, orzo, Parmesan rind, and Italian Seasoning. Simmer over medium heat for 1-1 1/2 hours, stirring occasionally, until the vegetables and beans are soft. Add one more cup of broth if necessary.
4. Prepare the Swiss chard by removing the stalks and chopping. When beans are soft, add the chard, stir until wilted. Remove any visible chunks of Parmesan rind and discard. Ready to serve!
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