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Quick Minestrone

This popular Italian soup has been much reproduced all over the world with very different results. This version is a delicious surprize and is also extremely healthy, because it has pasta, beans and fresh vegetables. Make the soup a day early and refrigerate as the flavors will improve and get more intense. Serve with grated Parmesan cheese and toasted Italian bread to get every last bit.

Posted on October 24, 2009

IngredientsQuick Minestrone Soup

1 cup small pasta shape

4 tbsp olive oil

6 cups homemade chicken stock

¼ lb pancetta, chopped

6 medium garlic cloves, minced

2 cups yellow onions, chopped

1 cup celery, diced

1 cup carrots, diced

1 tbsp fresh rosemary, minced

1 tbsp fresh parsley, chopped

1 (14 ounces) can white beans

1 (14 ounces) can diced tomatoes

4 cups small zucchini, diced

1 cup frosen peas, thawed

2 cups russet potatoes, diced

Salt and black pepper

Parmesan cheese, for serving


1. Cook the pasta according to the directions. Drain and transfer to a bowl. Toss the past with a little oil to prevent from sticking.

2. In another bowl, warm the stock.

3. In a skillet, heat the olive oil, add the pancetta, and cook until it begins to brown. Add the garlic and cook for about 1 min stirring occasionally. Lower the heat and add the onions, celery, and carrots. Cook until everything is soft, stirring. Add the chopped herbs. Add the beans, tomatoes, zucchini, peas and potatoes. Pour the warm chicken stock and bring to a boil. Simmer until the potatoes are tender, skimming off any foam; season to your taste.

4. Before serving add the cooked pasta and grated Parmesan cheese.




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