two bean minestrone, pancetta, parmigiano reggiano

Name: Two Bean Minestrone, Pancetta, Parmigiano Reggiano
Prep time: 10 min
Cook time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 3 tablespoon(s) extra virgin olive oil; 5 ounce(s) pancetta, chopped; 1 medium onion, chopped; 1 medium leek, white and tender green parts, chopped; 1 large carrot, chopped; 1 stalk(s) celery, chopped; 4 clove(s) garlic, minced; 2 quart(s) chicken broth; 1 can(s) (28 oz.) italian tomatoes in puree, chopped, puree reserved; 1 can(s) (15 oz.) garbanzo beans, rinsed and drained; 1 can(s) (15 oz.) pinto beans, rinsed and drained; 1 1/4 ounce(s) piece of il villaggio parmigiano reggiano rind*; 3/4 teaspoon(s) dried thyme; 2 - bay leaves; 1/2 cup(s) ditalini pasta (or another small tube pasta); 1 cup(s) (4 oz.) fresh green beans, cut into 1-inch pieces; 1 cup(s) (1 oz.) kale, stems discarded, leaves chopped; - grated il villaggio parmigiano reggiano

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

The word minestrone, roughly translated from Italian, means "the big soup." It is generally a hearty soup, made with a variety of seasonal vegetables, meat if desired and occasionally pasta or rice. This recipe certainly fits that group of delicious soups

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yield 8 Servings

prep time 10 Min

cook time 30 Min

method Stove Top

Ingredients For two bean minestrone, pancetta, parmigiano reggiano

3 Tbsp

extra virgin olive oil
5 oz

pancetta, chopped
1 md

onion, chopped
1 md

leek, white and tender green parts, chopped
1 lg

carrot, chopped
1 stalk

celery, chopped
4 clove

garlic, minced
2 qt

chicken broth
1 can

(28 oz.) italian tomatoes in puree, chopped, puree reserved
1 can

(15 oz.) garbanzo beans, rinsed and drained
1 can

(15 oz.) pinto beans, rinsed and drained
1 1/4 oz

piece of il villaggio parmigiano reggiano rind*
3/4 tsp

dried thyme
2

bay leaves
1/2 c

ditalini pasta (or another small tube pasta)
1 c

(4 oz.) fresh green beans, cut into 1-inch pieces
1 c

(1 oz.) kale, stems discarded, leaves chopped
grated il villaggio parmigiano reggiano

How To Make two bean minestrone, pancetta, parmigiano reggiano

1
In a large pot, heat the oil until hot. Add pancetta. Cook over medium heat for 3 minutes or until darkened and edges are curled. Add onion, leek, carrot, celery and garlic. Cook and stir until vegetables are tender, about 5 minutes.

2
Add broth, tomatoes with puree, garbanzo and pinto beans, cheese rind, thyme and bay leaves. Bring to a boil. Reduce heat and simmer 20 minutes.
3
Add pasta. Return to a boil and cook 6 minutes. Add green beans and kale. Simmer 1 minute. Discard cheese rind and bay leaves. Serve with grated cheese on top.
4
*Don't Toss That Rind! Don't toss those Parmigiano-Reggiano rinds; they can infuse many tomato and beef based soups, broths, stews and sauces with a rich, tangy flavor! Simply simmer them along with the rest of the ingredients in the base, then discard before serving.
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