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1
Bring a large pot of salted water to a boil over high heat.
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2
Add the pasta and cook according to package directions until al dente.
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3
Drain and transfer the pasta to a baking sheet.
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4
Toss the pasta with a little olive oil to prevent sticking.
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5
In a large saucepan over medium heat, warm the chicken stock.
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6
In another large saucepan over high heat, heat 1/4 cup oil.
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7
When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally.
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8
Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally.
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9
Lower the heat to medium and add the onions, celery, and carrots.
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10
Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning.
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11
Add the chopped herbs.
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12
Raise the heat to high.
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13
Add the beans, tomatoes, zucchini, and potatoes.
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14
Add the chicken stock and bring to a boil.
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15
Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup.
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16
Season generously with pepper.
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17
Add salt, to taste.
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18
Just a few minutes before serving, add the cooked tubetti pasta.
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19
Serve warm with Parmesan and olive oil passed at the table.
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20
Cooking notes: Add the cooked pasta just before serving.
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21
If it sits in the soup too long, it develops a flabby texture.
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22
Tubetti (little hollow tubes) are the classic pasta for minestrone, but you could substitute another small shape of pasta.
