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Chef John's Minestrone Soup

Chef John's Minestrone Soup

Cost $12.5, save $8

Source: Recommended by CookPal

  • 85 Min
  • 6 Servings
  • $12.5

INGREDIENTS

  • Oils

    • 2 tablespoons olive oil
    • ¼ cup extra virgin olive oil, for drizzling

  • Meat

    • 3 ounces chopped pancetta

  • Vegetables

    • 🧅 1 onion, diced
    • 1 cup diced celery
    • 🧄 4 cloves garlic, minced
    • 2 cups chopped cabbage
    • 1 bunch Swiss chard, chopped

  • Liquids

    • 4 cups chicken broth
    • 2 cups water, plus more as needed

  • Canned Items

    • 🍅 1 (28 ounce) can plum tomatoes, crushed fine
    • 1 (15 ounce) can garbanzo beans, drained

  • Dry Goods

    • 1 cup cranberry beans, shelled
    • 🧂 2 teaspoons salt
    • 1 teaspoon red pepper flakes
    • 1 teaspoon Italian seasoning
    • ⅔ cup ditalini pasta

  • Toppings

    • 🧀 ¼ cup finely grated Parmigiano-Reggiano cheese
    • 🌿 ¼ cup chopped fresh Italian flat-leaf parsley

STEPS

1

Heat 2 tablespoons olive oil in a large stock pot over medium-high heat. Add pancetta and cook until browned, about 2–3 minutes. Stir in onions and celery and cook until onions are translucent, 3 more minutes. Add minced garlic and cook for 1 additional minute.

2

Pour chicken broth, water, and crushed tomatoes into the pancetta and onion mixture. Bring to a simmer.

3

Add cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and salt to the broth. Bring the mixture to a simmer and cook until cranberry beans are tender, about 45 minutes. Add more water if the soup becomes too thick.

4

Stir in Swiss chard and simmer for 15 minutes, until softened. Adjust seasoning with salt and black pepper to taste.

5

Add ditalini pasta and simmer over medium-high heat until the pasta is tender, about 15 minutes.

6

Serve the soup in bowls and top with a drizzle of extra virgin olive oil, grated Parmigiano-Reggiano cheese, and Italian parsley.

NUTRIENTS

Per 1 serving

🔥

484

Calories

  • 18
    Protein
  • 54
    Carbs
  • 23
    Fats

💡 Cranberry beans can be substituted with other beans like cannellini or kidney beans.Use vegetable broth instead of chicken broth for a vegetarian version of this dish.Leftover soup can be stored in the fridge for up to 3 days or in the freezer for a longer duration.Ditalini pasta can be replaced with other small pasta shapes like macaroni or orzo.Ensure to stir occasionally when simmering to prevent the soup from sticking at the bottom.