Recipe

Super Quick Minestrone Recipe

	Mellian / All my dishes 2 years, 1 month ago I can't figure out why Michael Chiarello called this recipe "quick". LOL! The prep is time consuming, but sooo worth it! Prep:30m Cook:40m Servings:8	Mellian
	soup minestrone

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Fans

lunasea

Ingredients

1 cup (4 ounces) tubetti pasta, or other small pasta shape

Extra-virgin olive oil

6 cups chicken stock

1/4 pound pancetta, cut into 3 pieces

6 medium garlic cloves, each cut in 1/2 lengthwise

2 cups finely chopped yellow onions (2 small onions)

1 cup small-diced celery (2 medium stalks)

1 cup small-diced carrots (2 to 3 medium carrots)

1 tablespoon finely chopped rosemary or thyme leaves

1 (14-ounce) can cannellini beans, drained and rinsed

1 (14 1/2-ounce) can diced tomatoes

4 cups small-diced zucchini (green/yellow) (5 small zucchini)

2 cups small-diced, peeled russet potatoes (1 large russet)

Salt and freshly ground black pepper

1 cup freshly grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking.

In a large saucepan over medium heat, warm the chicken stock.

In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots.

Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. 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. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with Parmesan and olive oil passed at the table.

Cooking notes: Add the cooked pasta just before serving. If it sits in the soup too long, it develops a flabby texture. Tubetti (little hollow tubes) are the classic pasta for minestrone, but you could substitute another small shape of pasta.

Recipe courtesy Michael Chiarello

www.foodtv.com

Recipe Summary

Difficulty: Easy

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 8 to 10 servings

User Rating: 5 Stars

Mel's notes: I used six cans of chicken broth, not six cups. Could have used more beans. I also used 8 oz of pasta and four cups of potatoes. I didn't have pancetta, so I used about a 1/3lb of bacon. Great soup! But it takes a lot of prep time.

September 2, 2006

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Comments

lunasea 1 year, 10 months ago said:
This is one of my favorite minestrones and I make it several times a year. It is a great recipe and very delicious. Thank you!

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