Minestrone Soup
Created by Galley_Wench on October 23, 2011
- Servings: 8
- Prep Time: 45m
- Cook Time: 2h
- Recipe #1140
Ingredients
- 1 1/4 cups dry white beans, rinsed (great northern or similar)
- 1/2 teaspoon salt
- 1/2 pound potatoes
- 1/3 cup oil (olive oil)
- 1/4 pound pancetta, chopped (or lean bacon)
- 1 large onions, chopped
- 1 large carrot, cut into 1/2 inch cubes
- 1 celery rib, cut in 1/2 inch cubes
- 3 garlic cloves, chopped
- 1 pound zucchini, cut in 1/2 inch cubes
- 1/4 pound green beans, cut into 1/2 inch pieces
- 4 cups green cabbage, shredded ( savory or similar)
- 1/2 pound kale, leaves chopped ( remove stems and tough centers)
- 1 can (28 ounce) whole tomatoes, drained and coarsely chopped
- 4 1/2 cup low-sodium chicken stock
- Freshly ground black pepper (to taste)
- Garnish
- 1 cup parmesan cheese, grated ( Parmigiano-Reggiano)
How to Make
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Step 1: Place beans in a large bowl and pour in enough cold water to cover, plus two inches, and refrigerate for at least 8 hours.
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Step 2: Drain and transfer to 3 quart heavy saucepan, add cold water to cover by 2 inches and bring to a boil.
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Step 3: Reduce heat and simmer, uncovered until tender, about 50 minutes (add more water if necessary to keep them covered in water).
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Step 4: Add salt and simmer for 5 additional minutes.
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Step 5: Remove from heat and let beans stand, uncovered.
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Step 6: Peel potatoes and cut into 3/4 inch cubes; place in bowl and cover with cold water.
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Step 7: Heat oil large heavy pot over moderate heat.
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Step 8: Add pancetta and cook, stirring until crisp and pale golden brown, 4 to 5 minutes.
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Step 9: Add onion and cook, stirring, until softened, 4 to 5 minutes.
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Step 10: Add carrots, celery and garlic and cook, stirring, for 4 minutes.
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Step 11: Drain potatoes well and add to pot along with the zucchini and green beans; cook stirring for 4 minutes.
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Step 12: Add cabbage and kale and cook until cabbage is wilted, about 5 minutes.
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Step 13: Add drained tomatoes and stock and bring to a simmer.
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Step 14: Cover and reduce heat; simmer for 1 hour.
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Step 15: Drain beans, reserving liquid Puree half of the beans with 1 cup of the reserved liquid in a blender or food processor. Stir pureed beans into the soup.
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Step 16: Add the remaining beans and reserved liquid. If necessary reseason with salt and pepper.
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Step 17: Serve with grated cheese.
Nutritional Facts
- Serving Size: 1 (375.6 g)
- Calories 338.6
- Total Fat - 20.7 g
- Saturated Fat - 5.7 g
- Cholesterol - 67 mg
- Sodium - 955.8 mg
- Total Carbohydrate - 21.2 g
- Dietary Fiber - 4.3 g
- Sugars - 6.3 g
- Protein - 18.7 g
- Calcium - 211.8 mg
- Iron - 2.5 mg
- Vitamin C - 46.4 mg
- Thiamin - 0.4 mg