Minestrone Soup

MINESTRONE SOUP

INGREDIENTS:

• 3 oz pancetta
• 2 tbsp olive oil
• 1 diced onion
• 1 cup diced celery
• 4 minced garlic cloves
• 4 cups chicken broth
• 1 (28-oz) can plum tomatoes, crushed fine
• 2 cups water, plus more as needed
• salt and pepper to taste
• 1 tsp dried Italian herb blend (mine was thyme, oregano, rosemary, basil)
• red pepper flakes to taste
• 1 cup freshly shucked cranberry beans (aka shelling beans)
• 2 or 3 cups chopped cabbage
• 1 (15-oz) can garbanzo beans, drained
• 1 bunch swiss chard, chopped
• 2/3 cup raw ditalini pasta

METHOD:

1. Heat olive oil in a soup pot on medium heat and add the panchetta, stir fry for a a few minutes until it starts turning brownish.
2. Add the onion, mix and fry with the pancetta
3. Add the diced celery and cook / stir for about 4 min until the onion is translucent
4. Add minced garlic and stir fry for 1 min
5. Add the chicken broth or stock, water and 1 can of plum tomatoes
6. Add the beans and chopped cabbage
7. Add the red pepper flakes, the dried Italian herbs and a big pinch of salt
8. Add the can of garbanzo beans
9. Simmer for 45 min, add water if it becomes too thick
10. Add the Swiss chard and simmer for 15 min
11. Check the salt and pepper taste
12. Add the pasta and turn up heat to high
13. Cook for 15 min

Source: Food Wishes