Fennel Pancetta Minestrone Recipes

THE BEST MINESTRONE

The Best Minestrone image

While it's positively packed with vegetables, this soup is still hearty and filling. We rendered the fat from pancetta and used it to cook the vegetables to add more depth of flavor. The addition of white beans and pasta help make it a meal.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
4 ounces pancetta, cut into 1/8-inch pieces
3 large carrots, cut into 1/2-inch pieces
2 large celery stalks, cut into 1/2-inch pieces
1 medium yellow onion, chopped
3 cloves garlic, finely grated
2 bay leaves
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
12 ounces small Yukon potatoes, quartered
1 large zucchini, cut into 1/2-inch pieces
One 14-ounce can whole peeled tomatoes, crushed
4 cups packed curly kale leaves, torn
One 15-ounce can cannellini beans plus liquid
1/2 cup dry ditalini or other small pasta shape
Grated Parmesan, for serving

Steps:

Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown on all sides, 5 to 7 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
Reduce the heat to medium. Add the carrots, celery, onions, garlic, bay leaves, red pepper flakes, 4 teaspoons salt and 1/2 teaspoon black pepper and cook, stirring occasionally, until tender but not browned, 6 to 8 minutes. Add the potatoes and zucchini and cook, stirring occasionally, until slightly softened, about 5 minutes. Return the pancetta to the pot, stir in the tomatoes and 8 cups water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are just tender, about 20 minutes.
Add the kale, beans and their liquid and pasta and continue to cook until the pasta is cooked through and the kale is tender, about 10 minutes. Discard the bay leaves and season with more salt and pepper if necessary. Serve with grated Parmesan.

KALE MINESTRONE WITH PISTOU

Kale Minestrone With Pistou image

This vegetable-packed soup is all about layering powerful flavor-enhancers: bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.

Provided by Claire Saffitz

Categories Soup/Stew Bean Onion Potato Kid-Friendly Low Cal Lunch Basil Kale Carrot Healthy Low Cholesterol Noodle Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates

Yield 8 servings

Number Of Ingredients 27

Ingredients

Minestrone:
3 sprigs oregano
3 sprigs rosemary
2 bay leaves
2 tablespoons olive oil
4 ounces pancetta (Italian bacon), chopped (optional)
1 onion, chopped
1 leek, white and pale-green parts only, thinly sliced
2 carrots, peeled, chopped
2 celery stalks, chopped
4 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
Kosher salt
2 tablespoons tomato paste
1 28-ounce can whole peeled tomatoes, drained
1 Parmesan rind (about 2 ounces; optional)
3 cups cooked cannellini beans, cooking liquid reserved if desired, or two 15-ounce cans, rinsed
Freshly ground black pepper
12 ounces baby Yukon Gold potatoes, scrubbed, cut into 1/2" pieces
1/2 bunch Tuscan kale, ribs and stems removed, leaves torn into 1" pieces
Pistou and assembly:
2 garlic cloves
1 cup fresh basil leaves
1/2 cup olive oil
1/2 ounce finely grated Parmesan
1 teaspoon finely grated lemon zest
Kosher salt

Steps:

Minestrone:
Tie oregano, rosemary, and bay leaves together with kitchen twine.
Heat oil in a large heavy pot over medium. Add pancetta, if using, and cook, stirring often, until browned around the edges, about 5 minutes. Add onion, leek, carrots, celery, garlic, and red pepper flakes; season with salt. Cook, stirring often, until onion is translucent and carrots are tender, 10-12 minutes. Add tomato paste and cook, stirring to coat, until slightly darkened, about 3 minutes.
Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups water or reserved bean cooking liquid, or a combination. Season with salt and pepper and bring to a boil. Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20-25 minutes. Add kale and beans; cook until kale is tender, about 5 minutes. Discard Parmesan rind and herb bundle.
Do ahead: Soup can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.
Pistou and assembly:
Pulse garlic and basil in a food processor until finely chopped. Transfer to a small bowl and stir in oil, Parmesan, and lemon zest; season with salt. Serve soup topped with pistou.

MINESTRONE WITH PANCETTA

Minestrone with Pancetta image

This Italian classic soup is a hearty crowd-pleaser from Maria D Ugo.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes 10 cups

Number Of Ingredients 16

Ingredients

7 ounces pancetta or bacon, cut into 1/2-inch dice
1 leek, white and light-green parts, washed well and roughly chopped
1 onion, cut into 1/4-inch dice
2 carrots, cut into 1/4-inch dice
1 stalk celery, cut into 1/4-inch dice
1 russet potato, peeled and cut into 1/2-inch dice
1 small zucchini, quartered and sliced lengthwise
1/2 cup green beans, trimmed, cut into 1-inch pieces
1/2 cup frozen corn, thawed
6 cups water
1 pint Canned Tomato a Pezzetti
1 15 1/2-ounce can cannellini beans, drained and rinsed
3 ounces cooked baby shell pasta (about 1 cup)
Coarse salt and freshly ground pepper
Chopped fresh herbs, for garnish
Grated Parmesan cheese, for garnish

Steps:

In a medium saucepan, cook pancetta over medium heat until browned, about 8 minutes. Add leek and onion; cook until translucent, about 7 minutes. Stir in vegetables, the water, and tomatoes; simmer, uncovered, until vegetables are tender, about 30 minutes. Add cannellini beans and pasta, and season with salt and pepper. Serve garnished with herbs and Parmesan cheese.

More about "fennel pancetta minestrone recipes"

ULTIMATE MINESTRONE SOUP - THE DARING GOURMET

Web Oct 15, 2023 A delicious minestrone soup recipe made after traditional Italian fashion: Packed full of healthy vegetables, beans, pasta and featuring a deliciously rich broth infused with smoky pancetta or bacon!
From daringgourmet.com

See details

MINESTRONE SOUP - THE WOODEN SKILLET

Web Jan 28, 2023 To start this classic minestrone soup recipe, grab your favorite dutch oven and bring it to a medium heat. Add the butter to melt, then the pancetta to render a bit, and the garlic and chopped onions to sauté. Next, add the carrots, celery, and potatoes. Mix fully and continue cooking for about 4-5 minutes.
From thewoodenskillet.com

See details

CLASSIC MINESTRONE WITH PANCETTA | AMERICA'S TEST KITCHEN RECIPE

Web GATHER YOUR INGREDIENTS. 2 ounces pancetta (or 2 ounces blanched bacon), minced. 1 tablespoon. extra-virgin olive oil. 2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about 3/4 cup) and washed thoroughly.
From americastestkitchen.com

See details

CLASSIC ITALIAN MINESTRONE SOUP RECIPE | THE MEDITERRANEAN DISH

Web Published: Oct 11, 2022 This post may contain affiliate links. You'll love my take on this classic Italian minestrone soup! Vegetables, kidney beans and elbow pasta are simmered in a rich tomato broth and scented with rosemary and fresh herbs.
From themediterraneandish.com

See details

BAREFOOT CONTESSA | WINTER MINESTRONE & GARLIC BRUSCHETTA

Web Wednesday, January 3, 2018. With snow coming to East Hampton tonight, I’m collecting ingredients to make a big pot of my Winter Minestrone & Garlic Bruschetta this weekend. It’s hearty soup filled with tomatoes, pasta, beans, plus lots of butternut squash, pancetta and pesto. It’s a healthy way to start the new year and I’m not going to ...
From barefootcontessa.com

See details

MINESTRONE SOUP RECIPE (WITH PANCETTA) - THE COOKIE ROOKIE

Web Oct 29, 2018 This is the best minestrone soup recipe, made with Orzo and crispy Pancetta. Yum! Minestrone Soup Recipe (with Pancetta) - (VIDEO!!) Minestrone Soup is the perfect soup for winter! It's hearty, delicious, and so easy to make. This is the best minestrone soup recipe, made with Orzo and crispy Pancetta. Yum! Skip to primary …
From thecookierookie.com

See details

MINESTRONE SOUP RECIPE - LOVE AND LEMONS

Web Here’s what you’ll need to make this minestrone soup recipe: Onion, carrot, and celery – These vegetables create the aromatic base of the soup, known as a soffritto in Italian. You’ll sauté them in olive oil before adding the other ingredients.
From loveandlemons.com

See details

RECIPE: MINESTRONE WITH PANCETTA, FAGIOLI AND PASTA

Web Feb 12, 2013 Directions. 1 Chop the pancetta and the vegetables into ¾" cubes so that the minestrone is chunky and the vegetables all cook evenly. 2 Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced pancetta and cook for 5 minutes, until just beginning to crisp.
From styleathome.com

See details

HEARTY MINESTRONE SOUP RECIPE - DAVID BULL - FOOD & WINE

Web Feb 16, 2018 1 large carrot (finely diced) ½ fennel bulb (cored and diced) 4 garlic cloves (minced) ½ teaspoon crushed red pepper 2 bay leaves 2 tablespoons tomato paste 14 ounce can plum tomatoes (chopped,...
From foodandwine.com

See details

THE BEST MINESTRONE SOUP RECIPE {HOW ITALIANS MAKE IT}

Web Mar 3, 2020 Instructions In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove,... Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt. Give a nice stir and add enough water to cover all the veggies. ...
From italianrecipebook.com

See details

HOW TO MAKE CLASSIC, AUTHENTIC ITALIAN MINESTRONE SOUP

Web Feb 14, 2023 1 cup fresh green beans, cut up into ½" pieces. 2 cans (14.5 oz) imported Italian diced tomatoes ( San Marzano. OR better yet, use the same amount of garden-fresh, home-grown tomatoes, if you have some on hand. 2 Idaho potatoes, cut into chunks about ¼" thick. 1 zucchini, diced with skin left on.
From italianbellavita.com

See details

EASY MINESTRONE SOUP RECIPE - COOKING CLASSY

Web Oct 6, 2020 Ask for it thick cut. Bacon could be substituted, just saute a little longer until it starts to get crisp. Extra virgin olive oil: Standard refined olive oil will work too it’s just not quite as flavorful. Yellow onion: Red or white onions could be substituted in a pinch. Carrots: Parsnips could be substituted.
From cookingclassy.com

See details

CLASSIC MINESTRONE SOUP RECIPE - SIMPLY RECIPES

Web Sep 4, 2023 Here is a hearty base minestrone soup recipe, with plenty of white beans, zucchini, cabbage, tomatoes, carrots, celery, and onions. It's one of our favorite soups to make when the weather turns cool. Elise Bauer How to Store and Freeze Minestrone
From simplyrecipes.com

See details

THE BEST ITALIAN MINESTRONE SOUP • THE WICKED NOODLE

Web Dec 6, 2023 Make this Minestrone Soup with meat by adding 1 lb of cooked meat at Step 4. Perfect with leftover meat! My first choice is hot Italian sausage (or mild) but any meat such as your preferred sausage, ground beef or turkey, pancetta or bacon, chicken (shredded or diced) or ham or prosciutto, will work.
From thewickednoodle.com

See details

VEGETARIAN MINESTRONE WITH FENNEL AND WATERCRESS - HEALTHY …

Web It’s made without the bacon or chicken stock, so it’s completely vegetarian. I added fennel and cooked it with a chunk of Parmesan rind to give it a different sort of rich flavor (an idea I borrowed from this recipe; feel free to leave out for a vegan soup), then finished it with nutritious raw watercress and parsley. The assertive flavor ...
From healthygreenkitchen.com

See details

RACHEL RODDY’S RECIPE FOR REAL MINESTRONE SOUP - THE GUARDIAN

Web Feb 28, 2017 A recipe from the Ligurian coast includes lettuce, wild greens and a nifty swirl of pesto, while a Tuscan dish is dense with white beans, cavolo nero and served over day-old bread. A Piedmontese...
From theguardian.com

See details

MINESTRONE SOUP | JAMIE OLIVER RECIPES

Web This recipe serves 8, so you’ll have plenty left over for lunches. To serve, reheat in a pan, stirring often until piping hot through. – Don’t waste any of your greens – remove those tougher stalks, finely chop and add them to the base of …
From jamieoliver.com

See details

ITALIAN MINESTRONE SOUP - BAKER BY NATURE

Web Jan 19, 2017 Ingredients 4 ounces diced pancetta 2 tablespoons extra-virgin olive oil 1/2 teaspoon crushed red pepper flakes 1 large yellow onion, diced 2 stalks celery, diced 3 large carrots, diced 1 and 1/2 cups green beans (trimmed and cut into 1/2 inch pieces) 6 cloves garlic, minced 2 teaspoons Italian ...
From bakerbynature.com

See details

TWO-BEAN MINESTRONE WITH PANCETTA AND PARMESAN RECIPE

Web Dec 14, 2015 Add the pancetta and cook over low heat until golden, about 5 minutes. Add the onion, leek, garlic, celery and carrots and cook, stirring, for 3 minutes. Add the stock, thyme, bay leaves, sage and ...
From foodandwine.com

See details

ITALIAN MINESTRONE SOUP RECIPE - CHEF BILLY PARISI

Web Sep 16, 2019 Instructions In a very large pot over medium heat, add the pancetta and cook until browned and crispy. Set aside the pancetta lardons. Next, add in the onions, garlic, leeks, celery, carrots, turnip, parsnips, and fennel and sauté for 10 to 12 minutes, Next, add the potatoes, tomatoes, beans, stock, ...
From billyparisi.com

See details