Minestrone With Pasta And Beans
Minestrone With Pasta And Beans is a soup with roots from northern Italy. This classic soup includes pancetta for a salty and pleasant flavor. The minestrone with pasta and beans dish serves up to 6 people.
- 3 tablespoons of olive oil
- 4 ounces of pancetta, rinds removed, roughly chopped
- 2-3 finely chopped celery stalks
- 3 medium finely chopped carrots
- 1 medium finely chopped onion
- 1-2 crushed garlic cloves
- 14 ounces of canned chopped tomatoes
- 4 cups of chicken stock
- 14 ounces of canned cannellini beans, drained and rinsed
- 1/2 cup short-cut macaroni
- 2-4 tablespoons of chopped fresh flat-leaf parsley for taste
- salt and ground black pepper
- shaved Parmesan cheese for serving
How to prepare:
- Begin heating the oil in a large saucepan but do not let the oil smoke. This will spoil the subtle flavor of the olive oil. Add the pancetta, fry for a moment to release some of the fat, then add the celery, carrots and onion.
Cook over low heat for 5 minutes, stirring constantly with a wooden spoon. Continue stirring until the vegetables are tender but not too soft.
- Next add the garlic and tomatoes, breaking them up well with a wooden spoon. Pour in the stock. Add salt and pepper to taste and bring to a boil. Half-cover the pan, reduce the heat and simmer gently for about 20 minutes, until all the vegetables are soft.
- Add the drained beans to the pan with the macaroni. Bring to a boil again. Cover, lower the heat and continue to simmer for about 20 more minutes. Check the consistency and add more stick if necessary. Stir in the parsley and taste for seasoning.
- Serve hot, sprinkled with plenty of Parmesan cheese. Serve with chunks of crusty Italian bread.
Use long-grain rice instead of pasta, and borlotti beans instead of cannellini beans.