Skip to content

Health Recipes by Steve

Minestrone Soup

1 cup (4 ounces) tubetti pasta, or other small pasta shape-tubetti pasta (little hollow tubes) are the classic pasta for minestrone
Extra-virgin olive oil
6 cups chicken stock
1/4 pound pancetta, cut into 3 pieces
6 medium garlic cloves, each cut in 1/2 lengthwise
2 cups finely chopped yellow onions (2 small onions)
1 cup small-diced celery (2 medium stalks)
1 cup small-diced carrots (2-3 medium carrots)
1 Tbsp finely chopped rosemary or thyme leaves
1 (14-ounce) can cannelloni beans, drained and rinsed
1 (14 1/2-ounce) can diced tomatoes
4 cups small-diced zucchini (green/yellow) (5 small zucchini)
2 cups small-diced, peeled russet potatoes (1 large russet)
Salt and freshly ground black pepper
1 cup freshly grated Parmesan
Bring a large pot of salted water with a little olive oil to a boil over high heat.  Add the pasta and cook according to package directions until al dente.  Drain and transfer the pasta to a bowl.  Toss the pasta with a little olive oil to prevent sticking.
In a large saucepan over medium heat, warm the chicken stock.
In another large saucepan over high heat, heat 1/4 of olive oil.  When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally.  Lower the heat to medium and add the onions, celery, and carrots.
Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning.  Add the chopped herbs.  Raise the heat to hight.  Add the beans, tomatoes, zucchini, and potatoes.  Add the chicken stock and bring to a boil.  Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup.  Season generously with pepper.  Add salt, to taste.  Just a few minutes before serving, add the cooked tubetti pasta.  Serve warm with Parmesan and olive oil pass at the table.
Cooking notes: Add the cooked pasta just before serving.  If it sits in the soup too long, it develops a flabby texture.
I have made this soup for family and friends many times, it is well received.  Hope you try it, happy cooking

Add Your Comment (Get a Gravatar)

Your Name


Your email address will not be published. Required fields are marked *.