Ingredients

The following ingredients have 12 Servings
  • 2 cans (15-ounce low sodium cannellini beans)
  • 2 tablespoons olive oil
  • 1/4 lb pancetta (diced)
  • 1 small onion (chopped)
  • 2 carrots (peeled and chopped)
  • 2 stalks celery (chopped)
  • 1 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 10 cloves garlic (minced)
  • 1 lb Italian sausage removed from the casing
  • 1 cup dry red wine
  • 6 cups chicken broth
  • 2 cups diced tomatoes (including juices)
  • 4 cups green cabbage (thinly sliced)
  • Parmigiano-Reggiano cheese rind (optional)
  • 2 medium zucchini (cut into bite-sized cubes)
  • 1/4 to 1/2 cup soft breadcrumbs (optional)
  • 1/4 cup fresh parsley (chopped)
  • Grated Parmigiano-Reggiano cheese for serving
  • Cooked ditalini pasta (optional)

Instruction

  • Drain the cannellini beans into a colander and rinse them thoroughly. Reserve 1/2 cup and add the remainder to the work bowl of a food processor. Purée until smooth and set aside.
  • Heat the olive oil over medium heat in a heavy-bottomed stockpot or Dutch oven. Add the pancetta and cook, stirring occasionally until the fat has rendered, 4 to 5 minutes.
  • Add the onion, carrots, and celery, and continue cooking until the vegetables are soft and just beginning to caramelize.
  • Sprinkle with oregano, crushed red pepper, and add a few grinds of black pepper. Refrain from adding any salt at this point (see recipe notes).
  • Stir in the garlic and continue cooking until fragrant, 1 minute longer.
  • Add the sausage to the pot, begin breaking the meat into small chunks, and continue cooking until lightly browned.
  • Deglaze the pan with the red wine, scrape up any browned bits that may have accumulated on the bottom of the pan, and bring to a simmer.
  • Reduce the heat to medium-low, and stir in the chicken broth, tomatoes, cannellini purée, cannellini beans, cabbage, and Parmigiano-Reggiano cheese rind.
  • Cover and cook on a low simmer for 1 hour, stirring occasionally. If you find the soup is bubbling too hard, reduce the heat to low.
  • After an hour of cooking, add the zucchini and taste for seasoning. You will most likely need to add a little salt at this point, but do it in small increments tasting in between additions.
  • If you feel the soup needs additional thickening, stir in 1/4 cup of the soft breadcrumbs, cook for 5 minutes, check the thickness and add more (up to 1/4 cup additional) if desired.
  • Cover and cook for 30 minutes longer.
  • The minestrone can be kept warm over very low heat until ready to serve. About 5 minutes before serving, stir in the parsley.
  • Ladle the soup into individual serving bowls and top with grated cheese.