I wasn’t big on minestrone soups before only because most of them are thin and there isn’t a whole lot of anything in the soup. This recipe however, changed my feelings towards minestrone soups. One of my favorite recipes —this soup is hearty and has loads of veggies. The pancetta in here is a nice touch to this soup. Perfect on a cold night. I served it with grilled ham and cheese sandwich —it really hits the spot!
Ingredients:
- 1 slice of pancetta about 1/2″-3/4″ thick, coarsely chopped
- olive oil for cooking
- 1 onion, chopped
- 2 stalks of celery, chopped
- 2 carrots, peeled and chopped
- 2 cloves of garlic, minced
- 1 sprig of fresh rosemary, leaves stripped and chopped
- 1 large yukon gold potato, peeled and cubed (mine was the size of a starchy potato)
- 1 (14.5 ounce) can of diced tomatoes
- 1 (15 ounce) can of cannellini beans, drained and rinsed
- 2 (14.5 ounce) cans of beef broth
- 1 pound of Swiss chard, stems trimmed and leaves are coarsely chopped (I used red Swiss chard but buy whatever that looks good that day)
- 1 ounce of parmesan cheese rind
- fresh Italian parsley, chopped
- salt and pepper to season
Preparation:
In large soup pot over medium heat add pancetta and olive oil. Slightly brown pancetta, about 5 minutes. Add onions, celery, carrots, garlic and rosemary. Season with salt and pepper but not too much salt as the pancetta will give off some salty flavor as well as the parmesan rind you’ll be adding later. Cook until onions are soft, about 10 minutes. Add potatoes, diced tomatoes, cannellini beans and beef broth. Stir to combine, and then add Swiss chard. Submerge Swiss chard in the broth and then add parmesan cheese rind. Bring the soup pot to a boil over high heat and then reduce to low heat. Simmer until potatoes are tender, about 20-30 minutes. Discard parmesan rind and check for seasoning. Ladle soup into a bowl, garnish with parsley and serve.
Source: Giada De Laurentiis
uni homemaker 
Best thing about homecooked food is you can load up on your favourite ingredients. 🙂
That’s very true!
Oh my! All I can say is…YUM!
Thank you! 🙂
This was a really great soup, and I always love soup and sammies for dinner. It’s just a nice, cozy meal that’s so simple and yet you make it look very elegant.
Awwww thank you! 🙂 I love soup and sandwich nights too!
This is one good bowl of minestrone and perfect for the cold days coming our way. Thanks for sharing your recipe.
I can’t take the credit for this recipe as it isn’t mine. But it is worth making on a cold dreadful day.
Yum! I wouldn’t have thought of serving soup and a toasted sarnie together but now you mention it, it sounds lush 🙂
Thanks! 🙂
I love soups, and this one looks perfect for a cold, rainy, gray, winter day like today (and almost every day lately). I Love beans and pancetta in a soup. Yummy
Yes it is. Love it for those rainy seasons. If you love beans and pancetta, you’ll love this soup.
Sounds delicious! An easy soup to make vegetarian too – still lots of great flavours to work with.
Sounds delicious and just perfect for warming up on a cold day!
Thank you! 🙂
And it told me the first comment hadn’t been accepted – technology eh….
No worries! 😉
I was looking at your recipe this morning and thought how wonderful it looks. It’s cold here and soup is perfect for a day like this. Then you mentioned a grilled cheese sandwich and now I’m ready to make one for breakfast!
Thank you for the lovely comment! 🙂
I’ve never been a big fan of Minestrone either, thanks for the tips, I look forward to trying this recipe!
Yay! 🙂
The best against the cold is… A SOUP(minestrone )..and you did well done, Anne!!
You’re too kind, Massi! 😉
Following you on facebook and twitter. This is one comforting soup. Take care and have a happy holiday. BAM
Thank you BAM! You’re awesome for following. Have a wonderful holiday! 🙂
I love Minestrone soup, maybe because I grew up eating them all the time however the Peruvian Minestrone is little different, with the big Peruvian corn mmm… good times 🙂
Ooooh I love those big Peruvian corn! I wish the US would carry them. Good times indeed!
Ooh, winter minestrone, just perfect for this time of year! I love that you added that pancetta — that little bit of savory smokiness sounds just perfect with those hearty beans. It’s cold and rainy here in the Seattle area — wish I could beam over to your house for a bowl right now! lol Thanks for sharing this lovely recipe, Anne, look forward to a wonderful, food-full 2013 with you =)
Happy holidays!
Christina
You always have such lovely comments Christina. 🙂 Thank you, I always enjoy reading them. I also look forward to a food-full 2013 with you too! Can’t wait to read your next post next year. 😉
Enjoy the holidays! You’ll be missed.
This sounds really nice. Especially compared to the real thing that I’ve only ever made once whilst going through catering college. Then, I wasn’t keen as we used oxtail – not one of my favourites. And as for bothering with a brown stock base…well, I never want to make one of those again!
Thanks Johnny. How interesting using oxtail in Minestrone…. I actually like oxtail, as it renders a very rich flavorful stock. I grew up on it so I guess I’m used to it.
Anne, this looks like the best minestrone I have seen in a long time. It is perfect!
You’re too kind Judy! 🙂
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