QUICK MINESTRONE

Quick Minestrone image

Minestrone doesn't have to be a long-simmering project. Adding pancetta means that the soup develops full flavor quickly, and the vegetables stay tender and tasty. To jump-start the recipe, use a food processor to get the soup base going, and then start prepping the vegetables. Canned beans are great for this recipe, but don't use other canned or frozen vegetables here -- the key to a good minestrone is the fusion of the fresh vegetable flavors.

Provided by Julia Moskin

Categories soups and stews, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

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Ingredients

1/4 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
8 ounces baby kale or shredded savoy cabbage (about 1/4 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
Slice of crusty bread for each serving (optional, see note)
Extra-virgin olive oil
Freshly shredded Parmigiano-Reggiano

Steps:

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.
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.
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.
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.
Serve in bowls, drizzling a little olive oil and sprinkling a big pinch of cheese over each serving.

Nutrition Facts : @context http, Calories 325, UnsaturatedFat 12 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 743 milligrams, Sugar 7 grams, TransFat 0 grams

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