Fall Minestrone Recipe

Name: Fall Minestrone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 1/4 pound pancetta, cut as thick as bacon from the deli counter, chopped; 1/2 teaspoon crushed red pepper flakes; 4 garlic cloves, chopped; 3 portobello mushroom caps, chopped; 2 medium onions, chopped; 2 medium carrots, peeled and diced; 2 celery ribs, chopped with greens; Salt and freshly ground black pepper; 2 stems of fresh rosemary; 8 fresh sage leaves, thinly sliced; 1 medium zucchini, diced; 1 small bunch of kale or chard, trimmed of tough ends and veins and coarsely chopped (4 to 5 cups); 1 15-ounce can cannellini beans, drained; 1 14-ounce can petite diced tomatoes or chunky-style crushed tomatoes; 1 quart chicken stock or broth; 2 cups vegetable stock or broth; A piece of rind of Parmigiano cheese-buy a hunk that has a piece of rind attached to it, cut from the outside of the wheel; 1 cup ditalini pasta; Grated Parmigiano-Reggiano, to pass at the table; Crusty bread, for mopping

Servings: persons

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
1/4 pound pancetta, cut as thick as bacon from the deli counter, chopped
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, chopped
3 portobello mushroom caps, chopped
2 medium onions, chopped
2 medium carrots, peeled and diced
2 celery ribs, chopped with greens
Salt and freshly ground black pepper
2 stems of fresh rosemary
8 fresh sage leaves, thinly sliced
1 medium zucchini, diced
1 small bunch of kale or chard, trimmed of tough ends and veins and coarsely chopped (4 to 5 cups)
1 15-ounce can cannellini beans, drained
1 14-ounce can petite diced tomatoes or chunky-style crushed tomatoes
1 quart chicken stock or broth
2 cups vegetable stock or broth
A piece of rind of Parmigiano cheese-buy a hunk that has a piece of rind attached to it, cut from the outside of the wheel
1 cup ditalini pasta
Grated Parmigiano-Reggiano, to pass at the table
Crusty bread, for mopping

1
Heat a medium soup pot over medium-high heat and add the EVOO.
2
Add the pancetta and brown for 2 minutes.
3
Add the red pepper flakes, garlic, mushrooms, onions, carrots, and celery.
4
Cook for 5 to 6 minutes, until the mushrooms are lightly browned.
5
Season with salt and pepper and add the rosemary stems and the sage to the pot.
6
Add the zucchini and chopped greens and stir them into the pot until all the greens wilt down, 2 to 3 minutes.
7
Add the beans, tomatoes, stocks, and cheese rind, then place a lid on the pot and bring the soup to a boil.
8
Uncover and add the ditalini pasta.
9
Cook the soup for 7 to 8 minutes at a rolling simmer, uncovered, until the pasta is al dente, with a bite to it.
10
Remove the pot from the heat.
11
Remove the rind and the now bare rosemary stems (the leaves fall off into the soup as it cooks).
12
Adjust the salt and pepper to taste.
13
Ladle the soup into shallow bowls and top with grated cheese.
14
Pass the crusty bread at the table.
15
You can now find vegetable stock in cartons on the soup aisle next to the boxes of beef and chicken broth.

809

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan), 1/4 pound pancetta, cut as thick as bacon from the deli counter, chopped, 1/2 teaspoon crushed red pepper flakes, 4 garlic cloves, chopped, and more.

Yes, Fall Minestrone falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fall Minestrone

How did you like this recipe?

Frequently Asked Questions