Minestrone

Name: Minestrone
Ingredients: Salt and pepper to taste; ¼ lb (125 g) pancetta or bacon, diced; ¼ lb (125 g) pancetta or bacon, diced; 1 small onion, diced; 1 garlic clove, minced; Canola or olive oil, for cooking; Canola or olive oil, for cooking; Salt and pepper to taste; 1 cup (250 mL) dry pasta, cooked about 3 minutes less than package indicates; ⅓ cup (80 mL) pesto, plus more for the table if you wish; small head napa or Savoy cabbage (or even bok choy), sliced thinly; small head napa or Savoy cabbage (or even bok choy), sliced thinly; small head napa or Savoy cabbage (or even bok choy), sliced thinly; 2 cups (500 mL) any kind of cooked beans, or a 19 oz (540 mL) can, rinsed and drained; ¼ lb (125 g) green beans, cut into bite-sized pieces; 2 small or 1 large zucchini, diced; 1 carrot, cut in half lengthwise and sliced thinly crosswise; 2 medium red or Yukon Gold potatoes (peeling optional); 2 medium red or Yukon Gold potatoes (peeling optional); 14 oz (398 mL) can whole or diced tomatoes, or 2 large tomatoes, diced; 14 oz (398 mL) can whole or diced tomatoes, or 2 large tomatoes, diced; 4 cups (1 L) chicken or vegetable stock; 4 cups (1 L) chicken or vegetable stock

Preparation info

Serves
8

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

There are as many versions of minestrone as there are cooks. It’s really all about using what’s available, either at the markets or in your refrigerator or pantry. If you anticipate leftovers, make only enough pasta for the first night. Add it directly to the serving bowls and then ladle the soup on top.

Ingredients

Canola or olive oil, for cooking
1 small onion, diced
1 garlic clove, minced

Pasta
Leftovers

Method

Heat a drizzle of oil in a large saucepan or Dutch oven, and sauté the onion, garlic, and pancetta or bacon until the onion is transparent, about 5 minutes. Add the stock and tomatoes and bring to a simmer. Add the potatoes, carrot, zucchini, both types of beans, and cabbage to the pot, and simmer again. Cook, uncovered, until the vegetables are tender, about 30 minutes.

Add the pesto a