Classic Minestrone Soup

There are so many different variations of Minestrone soup; it can be somewhat difficult in choosing which recipe to follow. This recipe is more traditional and borrows from several recipes with elements that I liked in particular. I was interested in the idea of using the rind from parmigiano reggiano, as I heard it enhances the flavor. I tried it out and it turns out the rind does add more depth of flavor to the broth. I chose a simple bean medley of red kidney beans and great northern beans, both found in many Minestrone recipes. To get the freshest flavor I roasted Roma tomatoes in the oven and then pureed them for the diced tomatoes. It made a big difference due to the roasting process which concentrates and enhances their flavor. Many recipes do not require any meat as part of the base but I added sliced pancetta for richness and complexity. Everything came together great and it was a perfect transition meal from Summer to Fall! I garnished the soup with extra parmesan and basil and served it with crusty french bread.

Classic Minestrone Soup
(Makes 8 servings)
Printable Version

Ingredients:

• 1 yellow onion, chopped
• 3 stalks celery, chopped
• 3 carrots, chopped
• 5 oz. pancetta, sliced
• 2 tbsp olive oil
• 9 small roma tomatoes, halved
• 3 cloves garlic, minced
• 2 large yellow squash, sliced in half and chopped
• 3 large zucchini, sliced in half and chopped
• 2 ears corn (about 1 cup corn)
• 30 oz. dark red kidney beans, washed and drained
• 30 oz. great northern beans, washed and drained
• 1 parmesan rind
• 1/2 head savoy cabbage, chopped
• 8 cups chicken stock (or more if desired)
• 1 tbsp fresh thyme
• 1 tbsp fresh oregano
• sea salt and black pepper to taste
• 8 servings Ditalini pasta
• grated parmesan, for garnish
• fresh basil leaves, for garnish

Directions:

1. Turn the heat setting on the oven to broil.
2. On an oiled flat pan, place the halved tomatoes cut side down and drizzle with olive oil, sea salt and black pepper.
3. Broil tomatoes for about 12 minutes, flipping halfway through. Remove once the skins are cracked and slightly brown around the edges.
4. Meanwhile, in a large 12 qt. sauce pot, heat 1 tbsp of olive oil and add the onion, celery and carrots.
5. Remove the tomatoes from the oven and set aside to cool.
6. Stir in the pancetta, garlic, thyme and oregano into the onion mixture and turn the heat to medium low, covered.
7. Pinch the skins off the tomatoes and discard.
8. In a food processor, pulse the tomatoes until they form a small dice or chunky sauce.
9. Add the zucchini, yellow squash, corn, tomato puree, kidney beans, great northern beans, parmesan rind, and chicken stock.
10. Bring the contents to a low simmer and cook until the veggies are tender.
11. Cook the pasta as directed on the package in a separate sauce pot.*
12. Stir in the cabbage and cook until tender, about 10 minutes. Season with salt and pepper to taste.
13. Add a serving of pasta to each bowl and season with salt and pepper. Ladle a few servings of the soup into each bowl and garnish with parmesan and basil.

*I cook small batches as needed, not all at once. So if I know I will be serving 2 bowls of soup, I cook 1 cup ditalini pasta and add the pasta to each bowl, then add a few ladles of soup. I do this because the noodles tend to over absorb the broth.