Quick Minestrone
Published September 26, 2017
Jim Wilson/The New York Times
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
FOR THE SOUP BASE
¼ cup extra-virgin olive oil
2 ounces pancetta, finely chopped
1 large onion or 2 shallots, peeled and cut into chunks
1 celery rib, trimmed and cut into chunks
1 large carrot, peeled and cut into chunks
FOR THE VEGETABLES
8 ounces baby kale or shredded savoy cabbage (about ¼ of a medium-size head)
2 celery ribs, cut into small dice
2 carrots, cut into small dice
1 medium zucchini, cut into large dice
1 (15-ounce) can cranberry, cannellini or other white beans, rinsed and drained
4 to 5 canned whole peeled tomatoes, seeded and cut into small dice
Kosher salt and freshly ground black pepper
1 quart vegetable or chicken stock, plus more to taste
2 sprigs fresh rosemary, marjoram or oregano
TO FINISH THE SOUP
Slice of crusty bread for each serving (optional, see note)
Extra-virgin olive oil
Freshly shredded Parmigiano-Reggiano
Nutritional analysis per serving (6 to 8 servings)
34 grams carbs; 8 milligrams cholesterol; 323 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 8 grams fiber; 743 milligrams sodium; 13 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the soup base: In a medium-size heavy soup pot, combine the oil and pancetta over medium-low heat to slowly render the fat and cook the pancetta, stirring occasionally.
- Step 2
Meanwhile, in a food processor, combine the onion or shallots, celery and carrot. Pulse until finely chopped. Add to pot with cooked pancetta and adjust heat so the vegetables soften and cook without browning, stirring occasionally, 8 to 10 minutes.
- Step 3
Add the other vegetables: Stirring after each addition, add the kale or cabbage, celery, carrots, zucchini, beans and tomatoes. Season generously with salt and pepper.
- Step 4
Add the stock and 1 cup water (or, if you prefer a soup that’s not as thick, add additional stock to taste, up to 2 cups). Add the herb sprigs. Cover, raise the heat and bring to a full boil. Uncover, lower the heat to a bubbly simmer, and cook 30 minutes, or until vegetables are tender, stirring occasionally. Taste and adjust the seasonings with salt and pepper. Remove the herb sprigs.
- Step 5
Serve in bowls, drizzling a little olive oil and sprinkling a big pinch of cheese over each serving.
If using bread, when ready to serve, toast or grill the slices and place 1 on the bottom of each soup bowl. Pour the soup over the bread and let it stand for about 5 minutes before adding the oil and cheese.
Private Notes
Comments
Perhaps this recipe is for a lighter version of minestrone, but I always like to add a Parmesan cheese rind to the simmering soup.... adds a nice depth of flavor
Cranberry is a variety of bean, often used in minestrone, pasta e fagioli. Sometimes called roman bean or borlotti bean.
Several cloves of garlic and fresh basil add much flavor.
Cutting up canned tomatoes vs. using canned diced is a game changer. I've never done it but will never go back!
Add one or two Parmesan rinds to the pot for some added enrichment.
Boring soup. Needs a whole lot of something that it's missing.