Classic Italian Minestrone Soup from the archives of an Italian Cucina
"Classic Italian Minestrone Soup recipe from the family traditions of La Bella Vita Cucina food and lifestyle blog. Enjoy and Celebrate Life!..."
INGREDIENTS
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½ cup olive oil plus ½ stick (4 oz.) high-quality butter (which Northern Italians cook with alongside olive oil for a more rich, deeper flavor)
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4 - 5 large cloves of garlic, minced
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1 onion (preferably sweet, such as Vidalia), diced
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4 - 8 oz. diced pancetta (I use 8 oz.) {If vegetarian, do not include pancetta}
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3 carrots, cleaned and diced/sliced pancetta
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2 stalks celery plus its flavor-filled leaves, cleaned and diced/sliced
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1 cup fresh green beans, cut up into ½" pieces
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2 cans (14.5 oz) imported Italian diced tomatoes (San Marzano
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OR better yet, use the same amount of garden-fresh, home-grown tomatoes, if you have some on hand
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2 Idaho potatoes, cut into chunks about ¼" thick
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1 zucchini, diced with skin left on
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1-½ cups fresh spinach or swiss chard, chopped
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1 cups fresh cabbage, chopped
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1 can cannellini beans, drained and rinsed well
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1 can dark red kidney beans, drained and rinsed well
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1 can garbanzo beans, drained and rinsed well
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4 - 6 cups water or homemade vegetable or chicken broth
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1 'bunch' of Italian parsley, stems removed and chopped (makes about 1 cup)
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1 big chunk of parmesan rind
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1 Tbsp. freshly-diced sage
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freshly cracked salt and pepper to taste
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1 cup tubular (ditalini) pasta
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Optional - 1 teaspoon dried Italian seasoning
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freshly grated Parmesan cheese for serving
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