90 minutes
Recreate the essence of Italy's garden-fresh flavors with this hearty Minestrone soup. Even without garden-picked produce, this recipe brings a vibrant bouquet of tastes to your table, perfect for any season.
Dried Cannellini Beans, rinsed
0 lb
tablespoons
Pancetta, 1/4-inch diced
0 oz
Celery Ribs, 1/2-inch diced
cups
Large Carrot, peeled and 1/2-inch diced
cups
Small Onions, 1/2-inch diced
cups
Medium Zucchini, 1/2-inch diced
cups
Garlic Clove, minced
teaspoons
Green Cabbage, 1/2-inch chopped
cups
cups
Low-Sodium Chicken Broth
cups
Parmesan Cheese Rind, 5x2 inches
each
Bay Leaf
each
V8 Juice
cups
Basil, chopped
cups
to taste
for serving
teaspoons
for soaking beans and seasoning
1. Bean Soaking
In a large bowl, dissolve 1 1/2 tablespoons of salt in 2 quarts of cold water. Submerge the beans and allow them to soak at room temperature for 8 to 24 hours. After soaking, drain and rinse the beans thoroughly.
2. Pancetta Sauté
In a large Dutch oven, heat olive oil over medium-high heat. Add pancetta and cook until lightly browned, about 3 to 5 minutes, stirring occasionally.
3. Vegetable Sauté
To the Dutch oven, add celery, carrot, onions, and zucchini. Cook for 5 to 9 minutes, stirring often, until vegetables are softened. Mix in garlic, cabbage, 1/2 teaspoon salt, and red pepper flakes, cooking for another 1 to 2 minutes until the cabbage begins to wilt. Transfer the mixture to a tray and set aside.
4. Bean Simmer
Place the soaked beans, water, chicken broth, Parmesan rind, and bay leaf into the now-empty Dutch oven. Bring to a boil, then lower heat and simmer vigorously for 45 to 60 minutes, stirring occasionally, until beans are tender.
5. Final Assembly
Return the vegetables to the pot, add V8 juice, and cook for 15 minutes until everything is tender. Remove the bay leaf and Parmesan rind, stir in the basil, and season with salt and pepper to taste.
Incorporate fresh tomatoes, yellow squash, and green beans with a splash of white wine and fresh basil for a lighter soup.
Add kale and cannellini beans, use farro instead of pasta, and finish with extra virgin olive oil and pecorino cheese.
Use chickpeas and butternut squash with farro or whole-wheat pasta for an earthy, robust soup.
Include sweet potatoes, parsnips, kidney beans, and barley for a filling cold-weather variant.
Add zucchini, butternut squash, or sweet potatoes, possibly roasted, to the traditional carrot, celery, and tomato mix.
Comments (0)