- 8 ounces Cannellini beans
- 3 ounces of pancetta, cut into 1/4-inch pieces
- 1 tablespoon extra-virgin olive oil, extra for serving
- 2 celery stalks, chopped
- 1 carrot, peeled and cut into chunks
- 2 small onions, cut into 1/2-inch pieces
- 1 zucchini, cut into 1/2-inch pieces
- 1/2 small head of green cabbage, halved, cored and cut into 1/2-inch pieces (about 2 cups)
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 8 cups of water
- 2 cups chicken broth
- 1 Parmesan cheese rind, plus grated Parmesan for serving
- 1-1/2 cups good tomato juice
- 1/2 cup chopped basil, plus more for garnish
- Heat pancetta and oil in Dutch oven over medium-high heat.
- Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 3-5 minutes.
- Add celery, carrot, onions, zucchini and cook, stirring frequently, until the vegetables are softened and lightly browned, 5-9 minutes.
- Stir in cabbage, garlic, pepper flakes and 1/2 teaspoon of salt and continue to cook until the cabbage starts to wilt, 1-2 minutes longer.
- Transfer vegetables and pancetta to a rimmed baking sheet and set aside.
- Add beans, water, broth and Parmesan rind to a pot and bring to a boil over high heat.
- Reduce heat and simmer, stirring occasionally, 45 minutes to an hour.
- Add tomato juice and reserved pancetta and vegetables to the pot and cook until the vegetables are soft, about 15 minutes.
- Discard Parmesan rind, stir in basil and season with salt and pepper to taste.
- Serve with extra virgin olive oil, grated Parmesan and basil.
The Minestrone can be refrigerated for up to 2 days. Reheat gently and add basil just before serving.
Recipe by REGAN BARONI at https://reganbaroni.com/blog/recipes/minestrone-soup-recipe/