BEST MINESTRONE SOUP RECIPE WITH PANCETTA
Minestrone Soup is the perfect soup for winter! It's hearty, delicious, and so easy to make. This is the best minestrone soup recipe, made with Orzo and crispy Pancetta. Yum!
Provided by Becky Hardin - The Cookie Rookie
Categories Soup
Time 50m
Number Of Ingredients 21
Steps:
- Place the Pancetta in a large skillet over medium heat. Cook the Pancetta until crisp and remove it to a paper towel-lined plate for later use.
- Add 1-tablespoon olive oil and lower heat to medium-low. When oil shimmers, add the carrots and celery and cook for 2 minutes. Stir often.
- Add the onion, stirring often, and cook 2 minutes.
- Add the zucchini and yellow squash and cook 2 minutes. Stir often.
- Add the garlic, stir and cook 30 seconds more.
- Add red pepper flakes, seasoned tomatoes with juice, V8 juice, bay leaf, spinach and chicken broth. Turn heat to medium and bring to a boil.
- Add orzo and potatoes and bring the soup back to boil, stirring occasionally.
- Reduce heat to low and simmer until orzo is cooked to al denté, about 10 minutes or per pasta package directions.
- Add beans and cook 5 minutes or until beans are heated through.
- Season to taste, adding salt and pepper as needed.
- Ladle into soup bowls and sprinkle with reserved crispy Pancetta, grated Parmesan cheese and chopped fresh basil.
- Serve immediately along with slices of toasty Italian bread.
- Enjoy!
Nutrition Facts : Calories 532 kcal, Carbohydrate 76 g, Protein 28 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 1642 mg, Fiber 16 g, Sugar 9 g, ServingSize 1 serving
MINESTRONE WITH PANCETTA
This Italian classic soup is a hearty crowd-pleaser from Maria D Ugo.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 10 cups
Number Of Ingredients 16
Steps:
- In a medium saucepan, cook pancetta over medium heat until browned, about 8 minutes. Add leek and onion; cook until translucent, about 7 minutes. Stir in vegetables, the water, and tomatoes; simmer, uncovered, until vegetables are tender, about 30 minutes. Add cannellini beans and pasta, and season with salt and pepper. Serve garnished with herbs and Parmesan cheese.
THE BEST MINESTRONE
While it's positively packed with vegetables, this soup is still hearty and filling. We rendered the fat from pancetta and used it to cook the vegetables to add more depth of flavor. The addition of white beans and pasta help make it a meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown on all sides, 5 to 7 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
- Reduce the heat to medium. Add the carrots, celery, onions, garlic, bay leaves, red pepper flakes, 4 teaspoons salt and 1/2 teaspoon black pepper and cook, stirring occasionally, until tender but not browned, 6 to 8 minutes. Add the potatoes and zucchini and cook, stirring occasionally, until slightly softened, about 5 minutes. Return the pancetta to the pot, stir in the tomatoes and 8 cups water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are just tender, about 20 minutes.
- Add the kale, beans and their liquid and pasta and continue to cook until the pasta is cooked through and the kale is tender, about 10 minutes. Discard the bay leaves and season with more salt and pepper if necessary. Serve with grated Parmesan.
WINTER MINESTRONE
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
- Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
- Ladle the soup into bowls and serve.
FENNEL & PANCETTA MINESTRONE
Make this minestrone soup with pancetta, macaroni, fennel and peas for a hearty lunch or easy midweek dinner. Serve with pesto and crusty bread
Provided by Elena Silcock
Categories Pasta, Soup
Time 45m
Number Of Ingredients 10
Steps:
- Dry-fry the lardons for 7-10 mins or until they begin to release their oils. Add the spring onions and cook gently for 5 mins or until softened, then add the garlic and fennel seeds, and cook for a few mins more. Add the fennel, cook for a few mins, then pour in the stock and 500ml water.
- Simmer for 5 mins, then drop in the pasta and bring to the boil. Cook the pasta following pack instructions, then tip in the peas, cook for 2 mins more and season to taste. Divide between two bowls and top each with a dollop of pesto and some fennel fronds. Serve with crusty bread.
Nutrition Facts : Calories 517 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 9 grams sugar, Fiber 14 grams fiber, Protein 21 grams protein, Sodium 1.7 milligram of sodium
MINESTRONE SOUP (MODENA STYLE)
NOTICE: PLEASE OPEN EDIT TO SEE THE CORRECT AMOUNT OF INGREDIENTS. This thick hearty vegetable and bean soup gets it intensity from pancetta, an unsmoked seasoned bacon available in Italian food stores. If necessary substitute lean slab bacon, but first simmer it in water to cover for 5 minutes, then drain, pat dry and chop. Or, for a vegetarian soup, omit the pancetta. Because the vinegar is stirred in at the end, use the best brand you can find.
Provided by Galley Wench
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large soup pot, heat the oil over medium heat.
- Add the pancetta and cook, stirring occasionally, until browned, approximately 5 minutes.
- Add the following ingredients in the order given, cooking 1 minute before adding the next; onion, celery, carrot, zucchini, garlic and cabbage.
- Add the tomatoes and bring to a simmer over high heat.
- Stir in the water, broth, red wine, salt,thyme,cloves and pepper.
- Bring to a boil.
- Reduce the heat to low and simmer until the vegetables are tender, approximately 1 hour. Stir in the beans and cook for 5 minutes just until heated through.
- Stir in the balsamic vinegar.
- Serve hot.
MINESTRONE
A classic Minestrone recipe.
Categories Soup/Stew Bean Leafy Green Pork Tomato High Fiber Kale Zucchini Fall Gourmet
Yield Makes about 10 cups, serving 6 to 8
Number Of Ingredients 16
Steps:
- In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.
- In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.
- Drain the white beans, reserving the liquid, in a blender or food processor purée half of them with 1 cup of the reserved liquid, and stir the purée and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired. Serve the soup with the Parmesan, the bruschetta, and the sausages.
CHEF JOHN'S MINESTRONE SOUP
This is the type of dish I never make the same way twice, but I hope you give this amazing minestrone recipe a try soon, but only once.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h45m
Yield 6
Number Of Ingredients 20
Steps:
- Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
- Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.
- Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
- Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.
- Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.
Nutrition Facts : Calories 483.6 calories, Carbohydrate 53.9 g, Cholesterol 15.8 mg, Fat 23 g, Fiber 14.4 g, Protein 17.9 g, SaturatedFat 4.9 g, Sodium 2019.6 mg, Sugar 7.5 g
KALE MINESTRONE WITH PISTOU
This vegetable-packed soup is all about layering powerful flavor-enhancers: bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
Provided by Claire Saffitz
Categories Soup/Stew Bean Onion Potato Kid-Friendly Low Cal Lunch Basil Kale Carrot Healthy Low Cholesterol Noodle Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 8 servings
Number Of Ingredients 27
Steps:
- Minestrone:
- Tie oregano, rosemary, and bay leaves together with kitchen twine.
- Heat oil in a large heavy pot over medium. Add pancetta, if using, and cook, stirring often, until browned around the edges, about 5 minutes. Add onion, leek, carrots, celery, garlic, and red pepper flakes; season with salt. Cook, stirring often, until onion is translucent and carrots are tender, 10-12 minutes. Add tomato paste and cook, stirring to coat, until slightly darkened, about 3 minutes.
- Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups water or reserved bean cooking liquid, or a combination. Season with salt and pepper and bring to a boil. Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20-25 minutes. Add kale and beans; cook until kale is tender, about 5 minutes. Discard Parmesan rind and herb bundle.
- Do ahead: Soup can be made 2 days ahead (or 2 months if frozen). Let cool; transfer to airtight containers and chill.
- Pistou and assembly:
- Pulse garlic and basil in a food processor until finely chopped. Transfer to a small bowl and stir in oil, Parmesan, and lemon zest; season with salt. Serve soup topped with pistou.
More about "minestrone with pancetta food"
TWO-BEAN MINESTRONE WITH PANCETTA AND PARMESAN RECIPE ...
From foodandwine.com
5/5 Servings 8
- In a medium saucepan, cover the chickpeas with the water and bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes. Add the borlotti beans, cover and continue to simmer until the beans are tender, about 1 hour. Remove from the heat and set the beans aside.
- Meanwhile, heat the olive oil in a large enameled cast-iron casserole. Add the pancetta and cook over low heat until golden, about 5 minutes. Add the onion, leek, garlic, celery and carrots and cook, stirring, for 3 minutes. Add the stock, thyme, bay leaves, sage and Parmesan rind and simmer for 5 minutes. Add the cabbage, kale, tomatoes and their juices and the cooked beans and their liquid. Cover and simmer for 45 minutes. Add the green beans, cover and continue to simmer for 1 hour. Discard the thyme sprigs, bay leaves, sage and Parmesan rind. Season with salt and pepper and remove from the heat. Serve in bowls. Pass the hot sauce.
RECIPE: MINESTRONE WITH PANCETTA, FAGIOLI AND PASTA ...
From styleathome.com
RACHEL RODDY’S RECIPES FOR MINESTRONE AND COURGETTE ...
From globalcirculate.com
RECIPE OF PERFECT THICK MINESTRONE WITH HOMEMADE PANCETTA ...
From kingscakerecipe.github.io
TUSCAN MINESTRONE WITH ORZO PASTA. - THE PASTA PROJECT
From the-pasta-project.com
EASY MINESTRONE SOUP RECIPE - COOKING CLASSY
From cookingclassy.com
HOW TO MAKE CLASSIC MINESTRONE SOUP - KITCHN
From thekitchn.com
MINESTRONE SOUP WITH ESCAROLE, BEANS AND PASTA | RECIPE ...
From rachaelrayshow.com
HEARTY WINTER MINESTRONE - FOOD NOUVEAU
From foodnouveau.com
ITALIAN MINESTRONE SOUP - BAKER BY NATURE
From bakerbynature.com
TWO-BEAN MINESTRONE WITH PANCETTA AND PARMESAN RECIPE ...
From myrecipes.com
SUMMER MINESTRONE AND PANCETTA ORZOTTO RECIPE | DELICIOUS ...
From deliciousmagazine.co.uk
MARIANO'S - MINESTRONE SOUP WITH PANCETTA CALORIES, CARBS ...
From frontend.myfitnesspal.com
TWO BEAN MINESTRONE WITH PANCETTA AND PARMESAN ... RECIPE
From crecipe.com
CLASSIC MINESTRONE SOUP RECIPE WITH BACON - A BLOSSOMING LIFE
From ablossominglife.com
CLASSIC MINESTRONE WITH PANCETTA | COOK'S ILLUSTRATED
From cooksillustrated.com
RACHEL RODDY’S RECIPES FOR MINESTRONE AND COURGETTE ...
From theguardian.com
WINTER MINESTRONE SOUP - RECIPE DIARIES
From recipe-diaries.com
ERIN - MINESTRONE SOUP WITH PANCETTA CALORIES, CARBS ...
From frontend.myfitnesspal.com
AUTHENTIC ITALIAN MINESTRONE SOUP RECIPE - LA CUCINA …
From lacucinaitaliana.com
MINESTRONE RECIPES | FOOD & WINE
From foodandwine.com
BEST MINESTRONE SOUP RECIPE (WITH PANCETTA) - FOOD NEWS
From foodnewsnews.com
GLUTEN FREE MINESTRONE WITH PANCETTA - THE ORGANIC KITCHEN ...
From theorganickitchen.org
A CLASSIC MINESTRONE SOUP RECIPE WITH SAVORY PANCETTA | TASTE
From tastecooking.com
WINTER MINESTRONE SOUP WITH PANCETTA - ALL INFORMATION ...
From therecipes.info
WINTER MINESTRONE SOUP - FLAVOR THE MOMENTS
From flavorthemoments.com
THE BEST MINESTRONE SOUP RECIPE {HOW ITALIANS MAKE IT ...
From italianrecipebook.com
AUTHENTIC ITALIAN MINESTRONE SOUP RECIPE | MILAN'S ...
From gourmetproject.net
MINESTRONE SOUP | JAMIE OLIVER RECIPES
From jamieoliver.com
TWO-BEAN MINESTRONE WITH PANCETTA AND PARMESAN RECIPE ...
From crecipe.com
FOOD WISHES VIDEO RECIPES: MINESTRONE SOUP IS A ONCE IN A ...
From foodwishes.blogspot.com
WINTER MINESTRONE SOUP WITH PANCETTA – RECIPEREALITIES
From reciperealities.net
SEARCH FOR RECIPES - FOODNETWORK.CO.UK
From foodnetwork.co.uk
MINESTRONE WITH PANCETTA SOUP - COOKEATSHARE
From cookeatshare.com
TORTELLINI MINESTRONE SOUP WITH PANCETTA – THE USUAL BLISS
From theusualbliss.com
INSTANT POT MINESTRONE SOUP RECIPE - DON'T MESS WITH MAMA
From dontmesswithmama.com
RECIPE OF HOMEMADE THICK MINESTRONE WITH HOMEMADE PANCETTA ...
From recipesdinner.xyz
CLASSIC MINESTRONE WITH PANCETTA | COOK'S ILLUSTRATED
From cooksillustrated.com
HOW TO MAKE AUTHENTIC ITALIAN MINESTRONE SOUP? – FOOD & DRINK
From smallscreennetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love