This soup really is wonderful. It’s packed full of flavor from all the vegetables and pancetta. And if you have a left-over piece of Parmesan rind, please don’t throw it out, but instead toss it into the soup. Trust me, it brings this soup to a whole new level.
Leave it out and you’ll have a wonderful Winter Minestrone soup
Winter Minestrone soup
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 ounces thinly sliced pancetta, chopped
- 2 garlic cloves, minced
- 1 russet potato, peeled and cubed
- 1 (14.5 oz) can diced tomatoes
- 1 fresh rosemary sprig
- 1 (15 oz) can cannellini beans, drained and rinsed
- 28 ounces chicken stock (recommend homemade but can use store-bought)
- 1 ounce piece Parmesan cheese rind (if you have it on hand)
- 1 pound fresh baby spinach, lightly chopped if you desire
- 2 tablespoons chopped fresh Italian parsley
- salt and pepper to taste
- Heat the oil in a large heavy pot over medium heat. Add onions, carrots, celery, pancetta and garlic. Saute until onions are translucent, about 10 minutes. Add potatoes and saute for 2 minutes. Add tomatoes and rosemary sprig. Simmer until tomatoes starts to break down, about 10 minutes.
- Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the chicken stock in a food processor or blender until almost smooth. Add the pureed bean mixture, remaining chicken stock and Parmesan rind to the vegetable mixture. Season with salt and pepper, to taste. Simmer until the potatoes pieces are tender, about 15 minutes. Stir in the whole beans, baby spinach and parsley. Heat through until the spinach is wilting.
- Remove the Parmesan rind and rosemary stem. Enjoy hot.