Winter Minestrone

Ingredients

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The following ingredients have 4 Servings

• 2 tbsp extra-virgin olive oil
• 2.5 oz diced pancetta ((½ cup))
• 1 small onion, (minced)
• 1 celery rib, (diced)
• 1 large carrot, (diced)
• 2 cloves garlic, (minced)
• 2 bay leaves
• 4 cups beef stock
• 2 cups water
• 28 oz diced tomatoes ((1 large can))
• 19 oz Roman (borlotti) beans, red kidney beans, or cannellini beans, rinsed and drained
• 1 medium-sized potato, (cut into 1/2-in (1 cm) dice (about 1 cup/250 ml))
• 1 piece of Parmigiano-Reggiano rind ((see note))
• 1 tsp kosher salt,
• 1/2 tsp each: dried oregano and dried thyme
• Freshly ground black pepper
• 2 cups finely chopped kale, Swiss chard, or spinach
• 2.5 oz short dry pasta, such as ditalini ((about ½ cup))
• Top quality extra-virgin olive oil
• Grated Parmigiano-Reggiano
• Fresh Italian parsley

Instruction

• In a large pot set over medium heat, heat the olive oil. Add the pancetta and fry until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the onion, celery, and carrot to the pot and cook, stirring from time to time, until the vegetables are soft, about 10 minutes. Add the garlic and bay leaves and cook, stirring, for 1 minute more. Add the beef stock, water, diced tomatoes, beans, potato, Parmigiano-Reggiano rind, salt, oregano, thyme, and some black pepper. Stir to combine, then bring to a boil. Lower the heat and simmer for 20 minutes. Stir in the greens and dry pasta and keep cooking for 15 minutes.
• SERVING: Fish out the Parmigiano-Reggiano rind out of the soup. To make winter minestrone truly special, garnish each serving with a drizzle of olive oil, a dusting of Parmigiano-Reggiano, and a few leaves of Italian parsley. Serve with crusty bread.
• STORAGE: Divide the winter minestrone between airtight containers and refrigerate for up to 4 days, or freeze for up to 1 month.
• DAIRY-FREE OPTION: To make dairy-free minestrone, omit the parmesan from the recipe. Serve dairy-free winter minestrone sprinkled with nutritional yeast for a lovely boost in flavor.
• GLUTEN-FREE OPTION: To make gluten-free minestrone, use gluten-free short dry pasta.
• VEGAN OPTION: To make vegan winter minestrone, omit the pancetta and parmesan from the recipe, and make sure to use vegetable broth. Serve vegan winter minestrone sprinkled with nutritional yeast for a lovely boost in flavor.