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Minestrone Soup Recipe

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This recipe for Minestrone Soup is from Jo's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 oz. cannellini beans
sea salt
ground black pepper
4 slices smoked pancetta
1 red onion, peeled and finely chopped
2 carrots, peeled and chopped
2 stalks celery, trimmed and chopped
1/2 head of a large fennel, chopped
3 cloves garlic, peeled and finely chopped
a small bunch of fresh basil, leaves and stalks separated
2 - 14 oz. cans of good quality plum tomatoes, peeled
a glass of red wine
2 small zucchini, quartered and sliced
7 oz. spinach, washed and roughly sliced
6-8 cups chicken, turkey, ham or vegetable stock
2 oz. orzo or pasta, broken into small pieces
a block of parmesan cheese, to serve
Directions:
Directions:
Heat a good splash of olive oil in a large saucepan and add pancetta, onion, carrots, celery, fennel, garlic and basil. Sweat very slowly on a low heat with the lid just ajar, for around 15- 20 minutes until soft, but not browned. Add the tomatoes, zucchini, and red wine and simmer gently for 15 minutes.

Add the spinach. Put the pasta into the pot. Stir and continue cooking until pasta is cooked.

Serve with parmesan cheese grated over the top.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Jennifer, Amy, Stacy, and I attended a cooking school in Houston. Not only was it a lot of fun, but tasty!!

 

 

 

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