Minestrone Soup With Pasta And Vegetables
If you are looking for a hearty and delicious soup, this classic Italian minestrone is it. This delicious classic minestrone is filled with vegetables and pasta for a satisfying and comforting Italian meal that is fit for any occasion.
Ingredients
- 1 lb ditalini pasta
- 64 ounces chicken stock good quality
- 30 ounces Cannellini beans rinsed and drained
- 14 ounces canned diced tomatoes
- 2 cups carrots diced
- 2 cups zucchini diced
- 1 head of radicchio cut in half and then into thin strips
- 3 cloves garlic diced
- 1 yellow onion diced
- 4 ounces pancetta diced
- 4 ounces Parmesan shredded plus the rind for the soup
- 1 bay leaf
- ¼ teaspoon dried oregano
- 2 tablespoon olive oil plus more for drizzling over pasta
- 1 tablespoon kosher salt plus more to taste
- ½ teaspoon fresh ground pepper plus more to taste
- ¼ teaspoon crushed red pepper flakes
Instructions
- Heat a large heavy bottom pot over medium heat.
- Add olive oil.2 tablespoon olive oil
- When olive oil is heated, add your red pepper flakes, dried oregano, pancetta and diced onions and cook until the meat is crisp.4 ounces pancetta, ¼ teaspoon dried oregano, ¼ teaspoon crushed red pepper flakes, 1 yellow onion
- Now add your sliced radicchio, carrots and garlic and cook for 3 minutes.2 cups carrots, 1 head of radicchio, 3 cloves garlic
- Add your chicken stock and diced tomatoes and stir.64 ounces chicken stock, 14 ounces canned diced tomatoes
- Add your rinsed cannellini beans, kosher salt, Parmesan rind and bay leaf and stir.30 ounces Cannellini beans, 1 tablespoon kosher salt, 1 bay leaf
- Bring to a simmer then reduce heat to low.
- Cook on low for 10 minutes.
- While the soup is cooking, bring a medium pot of water to a boil for your pasta.
- When water is boiling, add your ditalini pasta and cook until al dente according to manufacturers instructions.1 lb ditalini pasta
- Drain and rinse pasta when ready and add it back to the pot it was cooking in.
- Drizzle liberally with olive oil and stir to coat the pasta.
- Now add 1 tablespoon of your Parmesan and stir it into the pasta then set aside.4 ounces Parmesan
- Once your soup has simmered for 10 minutes, add your diced zucchini and cook for another 5 minutes.2 cups zucchini
- Add black pepper and mix well.½ teaspoon fresh ground pepper
- Scoop about a cup of pasta into bowls then ladle soup over the top.
- Serve with extra Parmesan on the side.
Nutrition
Calories: 416kcalCarbohydrates: 60gProtein: 22gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 21mgSodium: 1501mgPotassium: 567mgFiber: 7gSugar: 7gVitamin A: 4479IUVitamin C: 11mgCalcium: 232mgIron: 4mg
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