Classic Minestrone Recipe
Ingredients
| Extra virgin olive oil | 2 Tablespoon | |
| Pancetta, or other unsmoked bacon - 8 ounces, cut into 1/2-inch cubes | ||
| Carrots | 6 Medium, peeled | |
| Onions - 3 medium, cut into 1/4-inch dice | ||
| Garlic | 4 Clove (5gm) | |
| Leeks - 2 (3 inches green left on), rinsed well and cut into 1/4-inch dice | ||
| Green cabbage - 1 small head (1 1/2 pounds), cored and cut into 1-inch pieces | ||
| Idaho potato - 1, peeled and cut into 1/4-inch dice | ||
| Green peas | 1/2 Cup (16 tbs) | |
| Homemade chicken broth - 8 cups, defatted | ||
| Flat-leaf parsley - 1/2 cup, chopped | ||
| Dried thyme | 2 Teaspoon | |
| Dried tarragon | 1 Teaspoon | |
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Zucchini - 4 medium (1 1/4 pounds), cut into 1/2-inch cubes | ||
| Swiss chard - 12 ounces, leaves and stems rinsed and cut crosswise into 1-inch-thick slices | ||
| Ripe plum tomatoes - 6, seeded and cut into 1/2-inch pieces | ||
| Fresh basil leaves - 1/2 cup, coarsely chopped | ||
Directions
MAKING
1. In a large heavy soup pot, heat olive oil over medium-low heat.
2. Add pancetta and cook for 10 to 12 minutes until some of the fat is released.
3. Then stir in carrots, onions, garlic, and leeks.
4. Cook with occasional stirring over low heat for about 15 minutes until the onions are wilted.
5. Add the cabbage, potato, and split peas into the vegetables; fold to mix.
6. Cook for another 10 minutes.
7. Pour in the chicken broth.
8. Add parsley, thyme, tarragon, salt, and pepper.
9. Bring to a boil.
10. Reduce the heat.
11. Simmer uncovered for ½ an hour.
12. Add the zucchini.
13. Simmer for another 15 minutes
14. Stirring occasionally from the bottom.
15. Add the Swiss chard.
16. Simmer for 8 to 10 minutes.
17. Add in the tomatoes and basil.
18. Simmer for another 5 minutes.
SERVING
19. Serve piping hot.
1. In a large heavy soup pot, heat olive oil over medium-low heat.
2. Add pancetta and cook for 10 to 12 minutes until some of the fat is released.
3. Then stir in carrots, onions, garlic, and leeks.
4. Cook with occasional stirring over low heat for about 15 minutes until the onions are wilted.
5. Add the cabbage, potato, and split peas into the vegetables; fold to mix.
6. Cook for another 10 minutes.
7. Pour in the chicken broth.
8. Add parsley, thyme, tarragon, salt, and pepper.
9. Bring to a boil.
10. Reduce the heat.
11. Simmer uncovered for ½ an hour.
12. Add the zucchini.
13. Simmer for another 15 minutes
14. Stirring occasionally from the bottom.
15. Add the Swiss chard.
16. Simmer for 8 to 10 minutes.
17. Add in the tomatoes and basil.
18. Simmer for another 5 minutes.
SERVING
19. Serve piping hot.
Chef
