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Chef John's Minestrone Soup
Chef John's Minestrone Soup
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Delicious Italian vegetable soup finished with savory Parmesan cheese.
Ingredients:
  • 2 tablespoons olive oil
  • 3 ounces chopped pancetta
  • 1 onion, diced
  • 1 cup diced celery
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups water, plus more as needed
  • 1 (28 ounce) can plum tomatoes, crushed fine
  • 1 cup cranberry beans, shelled
  • 2 cups chopped cabbage, or more to taste
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 teaspoon red pepper flakes, or to taste
  • 1 teaspoon Italian seasoning
  • 2 teaspoons salt
  • 1 bunch Swiss chard, chopped
  • 0.66666668653488 cup ditalini pasta
  • salt and ground black pepper
  • 0.25 cup extra virgin olive oil, for drizzling
  • 0.25 cup finely grated Parmigiano-Reggiano cheese
  • 0.25 cup chopped fresh Italian flat-leaf parsley
Instructions:
  • In a large stock pot over medium-high heat, warm 2 tablespoons of flavorful olive oil. Add pancetta and sauté until golden brown, about 2-3 minutes. Incorporate onions and celery, cooking until onions are translucent, approximately 3 minutes. Add minced garlic and sauté for an additional minute.
  • Combine the chicken broth, water, and plum tomatoes with the pancetta and onions, then let it simmer.
  • Combine cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt in broth. Simmer until cranberry beans are tender, adjusting consistency with water for about 45 minutes.
  • Simmer Swiss chard until tender for about 15 minutes, then season with salt and black pepper to taste.
  • Simmer the pasta until tender for about 15 minutes on medium-high heat, then serve in bowls topped with a drizzle of extra virgin olive oil, freshly grated Parmigiano-Reggiano cheese, and chopped Italian parsley.

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