This soup is loaded with fresh veggies and beans and is flavored with pancetta and red wine!
- Recipe -
2 T. olive oil
3 oz. pancetta, chopped
1 onion, chopped
4 cloves garlic, minced
5 carrots, peeled and sliced
5 ribs celery, chopped
1 fennel bulb, cored and chopped
3 potatoes, peeled and chopped
Pinch of red pepper flakes
1 cup red wine
3 cups fresh spinch leaves, chopped
15 oz. can diced tomatoes, with juice
10 cups water
1 t. salt
1/2 t. black pepper
2 zucchini, sliced
1 cup fresh basil, chopped
2 (8 oz) cans cannellini beans, drained
2 cups small pasta, uncooked
1. In large soup pot, heat olive oil over medium hight heat. Add pancetta
and saute until it begins to brown, about 5-7 minutes. Then add the onion, garlic, carrots, celery, fennel, potatoes and red pepper flakes. Saute for 10 minutes. Add red wine and cook an additional 5 minutes.
2. Add the spinach, tomatoes, water and salt and pepper. Put the lid on the pot, turn the heat to high and bring the soup to a boil.
3. Once the soup begins to boil, reduce the heat to low and simmer, with the cover ajar, for 45 minutes.
4. Add the zucchini, basil, beans and pasta. Turn the heat up again, bring the soup to a simmer and cook for 15 more minutes. Taste for seasoning and add more salt and pepper, if needed. Serve with shaved Parmesan cheese on top.
Download pdf recipe for: Minestrone Soup