Skinnytaste Minestrone Recipes

QUICK MINESTRONE

Steps:

• Make the soup base: In a medium-size heavy soup pot, combine the oil and pancetta over medium-low heat to slowly render the fat and cook the pancetta, stirring occasionally.
• Meanwhile, in a food processor, combine the onion or shallots, celery and carrot. Pulse until finely chopped. Add to pot with cooked pancetta and adjust heat so the vegetables soften and cook without browning, stirring occasionally, 8 to 10 minutes.
• Add the other vegetables: Stirring after each addition, add the kale or cabbage, celery, carrots, zucchini, beans and tomatoes. Season generously with salt and pepper.
• Add the stock and 1 cup water (or, if you prefer a soup that's not as thick, add additional stock to taste, up to 2 cups). Add the herb sprigs. Cover, raise the heat and bring to a full boil. Uncover, lower the heat to a bubbly simmer, and cook 30 minutes, or until vegetables are tender, stirring occasionally. Taste and adjust the seasonings with salt and pepper. Remove the herb sprigs.
• Serve in bowls, drizzling a little olive oil and sprinkling a big pinch of cheese over each serving.

MINESTRONE

Steps:

• Heat the oil in a large pot over medium-high heat. Add the pancetta and cook, stirring, until slightly crisp and the fat has rendered, about 1 minute. Reduce the heat to medium and add the garlic, carrots, celery and onions. Cover and cook, stirring occasionally, until the vegetables soften, about 12 minutes. Add the zucchini, cover and cook, stirring occasionally, about 3 minutes. Add the cabbage and cook, stirring, until wilted, about 3 minutes more. Stir in the tomatoes and broth and bring to a boil. Stir in the pasta; lower the heat to a simmer and cook until the pasta is tender, about 8 minutes.
• Mash half the beans in a small bowl with a fork. Add the mashed and whole beans to the soup and cook, stirring, about 3 minutes. Remove the soup from the heat and stir in the herbs and cheese. Season with salt and pepper. Divide among warm soup bowls and sprinkle with the Parmesan. Serve immediately with more cheese at the table.

MINESTRONE

Steps:

• Soak the beans overnight in water to cover. Discard the water. Add fresh water to cover and simmer until the beans are soft, about 30 to 45 minutes. Allow them to cool in their water.
• In a large, heavy casserole, soften the onion, garlic and leeks in the olive oil. Add the celery, carrots, zucchini, string beans and potato and saute for 10 minutes, stirring frequently. Add the tomatoes.
• Meanwhile, bring the chicken stock to a boil in a separate pan. Add to the soup ingredients and simmer gently for 1 1/2 hours covered. The soup should be thick, not watery. If it is too watery, uncover and cook until thickened.
• Add the beans and cook for 15 minutes. Season to taste with salt and pepper.
• Before serving, sprinkle the soup with parsley. Serve with a small jug of extra virgin olive oil on the side and a bowl of grated Parmesan cheese. The oil and the cheese are added separately.