Chef Johns Minestrone Soup Recipes

CHEF JOHN'S KINDA, SORTA MINESTRONE SOUP

Chef John's Kinda, Sorta Minestrone Soup image

The original recipe comes from Chef John on Foodwishes.com. The original recipe uses fresh shelled cranberry beans. We can't find them, so we subbed the dry cannellini beans. It also used a 15 oz. can of drained garbanzo beans. We have a general preference for starting from dry. The original also uses ditalini pasta. We can't find in in whole wheat, so we've subbed the whole wheat macaroni. We also added the chicken, it adds more protein and deepens the flavor. This has become a staple in our meal rotation. It also freezes quite well. And as you can see, the recipe is flexible, we like the cabbage, but other veggies could be substituted or added. Add some good bread and you've got a great meal.

Provided by OliveLover

Categories European

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

1 1/2 cups dried cannellini beans
1 1/2 cups dried garbanzo beans
2 tablespoons light olive oil (save the really good stuff for the end)
3 ounces pancetta, chopped
1 large chicken breast, chopped
1 medium onion, 8 oz, diced
1 cup celery, diced
4 garlic cloves, minced
4 cups chicken broth
1 (28 ounce) plum tomatoes, crushed fine
2 cups water, plus more as needed
1 teaspoon red pepper flakes (to taste)
2 cups cabbage, chopped (to taste)
2 teaspoons salt
1 teaspoon italian seasoning
2/3 cup whole wheat macaroni
1 bunch swiss chard, chopped
1/4 cup extra virgin olive oil, for drizzling
salt and black pepper, to taste
1/4 cup parmigiano-reggiano cheese, finely grated
1/4 cup fresh flat-leaf Italian parsley, chopped

Steps:

Place cannellini beans in pressure cooker and cook at pressure for 12-15 minutes.
Place garbanzo in pressure cooker and cook at pressure for 12-15 minutes.
While beans are cooking, heat 2 tablespoons olive oil in a large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2-3 minutes. Add chicken; stir until cooked. Stir in onions and celery; cook until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
Pour in chicken broth, water, and plum tomatoes into the pancetta, chicken and onion mixture. Bring to a simmer. Stir in cannellini beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and pepper to taste.
Stir in macaroni, and increase heat to medium-high and simmer until tender, about 20 minutes.
Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsely.

Nutrition Facts : Calories 635.6, Fat 21.7, SaturatedFat 3.8, Cholesterol 17.9, Sodium 1537.9, Carbohydrate 79.9, Fiber 25.3, Sugar 13.1, Protein 35.2

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