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Ingredients
- ¼cup extra-virgin olive oil
- 2ounces pancetta, finely chopped
- 1large onion or 2 shallots, peeled and cut into chunks
- 1celery rib, trimmed and cut into chunks
- 1large carrot, peeled and cut into chunks
- 8ounces baby kale or shredded savoy cabbage (about ¼ of a medium-size head)
- 2celery ribs, cut into small dice
- 2carrots, cut into small dice
- 1medium zucchini, cut into large dice
- 1(15-ounce) can cranberry, cannellini or other white beans, rinsed and drained
- 4 to 5canned whole peeled tomatoes, seeded and cut into small dice
- Kosher salt and freshly ground black pepper
- 1quart vegetable or chicken stock, plus more to taste
- 2sprigs fresh rosemary, marjoram or oregano
- Slice of crusty bread for each serving (optional, see note)
- Extra-virgin olive oil
- Freshly shredded Parmigiano-Reggiano
For the Soup Base
For the Vegetables
To Finish the Soup
Nutritional analysis per serving (8 servings)
323 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 13 grams protein; 743 milligrams sodium
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.
um, i wish this recipe had been more clear about using a food processor. when meal planning i usually read the title of the recipe, the list of ingredients, and go shopping...imagine my surprise when this quick minestrone took me over an hour to get on the stove because i don't have a food processor! i did double the amount of veg, so that didn't help but wouldn't have attempted if not for "quick" in the title!
Wowza!! Just made this for my mum & dad. Very good. Made a few alterations to suit my dad’s taste: Homemade vege stock. added mild italian sausage along with pancetta. yellow squash & zucchini & cabbage. extra beans & a rind of parm. & also used frozen summer tomatoes. Big loaf of sourdough & some unfiltered olive oil.
Excellent converted to vegetarian by replacing pancetta with a little smoked paprika and doubled the beans too. 5 stars