Cooler evenings and the recent time change are making soup sound more delicious than ever. This savory classic, Winter Minestrone, was a huge success in our soup class last weekend and that’s one of the reasons why we want to share it with you this week in our recipe blog! Not only does this soup have a soothing broth, it also has the best vegetables and a kick of pancetta. For a vegetarian version just leave out the pancetta and cheese! Cozy up with a big bowl this week!
1 tablespoon olive oil
2 ounces pancetta or bacon (about 2 slices), cut into 1 inch strips
1 clove garlic, minced
1 tablespoon rosemary leaves
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 russet potato, peeled and diced
1x 28 ounce can tomatoes with liquid, chopped
1 bunch spinach leaves, cleaned, stems removed, and chopped
1½ cups cooked cannellini beans
8-10 cups chicken or vegetable stock
¼ cup chopped Italian parsley
grated parmesan for serving
extra virgin olive oil
Heat the olive oil over medium heat in a soup pot. Add the pancetta or bacon. Cook until crisp. Remove pancetta from pot and set aside.
In the same pot, add the onion, carrot, celery and rosemary. Sauté until the onion becomes soft and translucent. Add the garlic and cook 1 minute more.
Add the stock, potato and tomatoes. Bring to a simmer. Simmer until the potatoes are tender, about 30 minutes. Season with salt and pepper. Serve garnished with parsley, grated parmesan and a drizzle of oil.