Minestrone
From breezeatdawn 16 years agoIngredients
- 2 oz. pancetta (or prosciutto) diced small shopping list
- 1 c. yellow onion, chopped shopping list
- 1 T. garlic, minced shopping list
- 3 c. cabbage, chopped shopping list
- 2 c. green beans, trimmed shopping list
- 1 c. celery, diced shopping list
- 1 c. carrots, sliced shopping list
- 1 c. fennel, diced shopping list
- 1 c. zucchini, diced shopping list
- 1 c. russet potatoes, peeled and diced shopping list
- 4-5 c. beef broth shopping list
- 1 c. (14.5 oz.) diced tomatoes (I use fire roasted) shopping list
- 1/4 c. dry red wine shopping list
- 1 c. cranberry beans (or cannellini, kidney or pinto) shopping list
- 1/4 c. orzo shopping list
- 1 - 2. oz Parmesan rind shopping list
- 2 T. italian seasoning shopping list
- 2 c. red swiss chard, chopped shopping list
How to make it
- In a large pot, saute the pancetta over medium-high heat in 2 T. olive oil until crisp (about 10 min.) stirring occasionally. Add onion and garlic, cook an additional 2 minutes.
- Add each vegetable separately, stirring and allowing the vegetable to saute a little before adding the next. Once all vegetables have been added, let them steam together about 10 minutes.
- Add the liquids (broth, tomatoes, red wine). Stir well, then add the beans, orzo, Parmesan rind, and Italian Seasoning. Simmer over medium heat for 1-1 1/2 hours, stirring occasionally, until the vegetables and beans are soft. Add one more cup of broth if necessary.
- Prepare the Swiss chard by removing the stalks and chopping. When beans are soft, add the chard, stir until wilted. Remove any visible chunks of Parmesan rind and discard. Ready to serve!
People Who Like This Dish 3
- bluewaterandsand GAFFNEY, SC
- ttaaccoo Buffalo, NY
- dandelion Ashland, NE
- breezeatdawn Shakopee, MN
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