Chef John's Minestrone Soup
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
48
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Olive Oil90 g
Pancetta (chopped)1 cup
Celery (diced)4 cloves
Garlic (minced)4 cups
Chicken Broth2 cups
Water (plus more as needed)1 tsp
Italian Seasoning1
Salt1 bunch
Swiss Chard (chopped)Directions:
1
Heat 2 tablespoons olive oil in large stock pot over medium-high heat
2
Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes
3
Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes
4
Stir in minced garlic and cook for another minute
5
Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture
6
Bring to a simmer
7
Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture
8
Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes
9
Stir in Swiss chard and simmer until softened, about 15 minutes
10
Season with salt and black pepper to taste
11
Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes
12
Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley