MINESTRONE WITH PANCETTA

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Minestrone with Pancetta image

This Italian classic soup is a hearty crowd-pleaser from Maria D Ugo.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 10 cups

Number Of Ingredients 16

7 ounces pancetta or bacon, cut into 1/2-inch dice
1 leek, white and light-green parts, washed well and roughly chopped
1 onion, cut into 1/4-inch dice
2 carrots, cut into 1/4-inch dice
1 stalk celery, cut into 1/4-inch dice
1 russet potato, peeled and cut into 1/2-inch dice
1 small zucchini, quartered and sliced lengthwise
1/2 cup green beans, trimmed, cut into 1-inch pieces
1/2 cup frozen corn, thawed
6 cups water
1 pint Canned Tomato a Pezzetti
1 15 1/2-ounce can cannellini beans, drained and rinsed
3 ounces cooked baby shell pasta (about 1 cup)
Coarse salt and freshly ground pepper
Chopped fresh herbs, for garnish
Grated Parmesan cheese, for garnish

Steps:

  • In a medium saucepan, cook pancetta over medium heat until browned, about 8 minutes. Add leek and onion; cook until translucent, about 7 minutes. Stir in vegetables, the water, and tomatoes; simmer, uncovered, until vegetables are tender, about 30 minutes. Add cannellini beans and pasta, and season with salt and pepper. Serve garnished with herbs and Parmesan cheese.

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