Minestrone Soup
- Cook
- 63 min
-
[LOW] 3 min + 60 min
3 ½ oz pancetta, cut into ¼" dices
1 clove garlic, minced
2 tablespoons olive oil
Vegetables
2 tomatoes (300 g total), cut into ¼" pieces
2 onions (500 g total), cut into ¼" pieces
2 stalks celery (120 g), cut into ¼" pieces
1 medium zucchini (120 g), cut into ¼" pieces
1 large carrot (120 g), cut into ¼" pieces
8–10 green beans, cut into 4 pieces
1 (14.5-oz) can diced tomatoes
3 Swiss chard leaves, ribs and stems removed, sliced ¼" wide
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
8 sprigs fresh thyme
1 bay leaf
½ cup cannellini beans, drained
⅓ cup elbow macaroni or small pasta shells, al dente
Basil pesto, optional
Sauté garlic and bacon with olive oil over [LOW] heat for about 3 minutes.
Once fragrant, transfer Vegetables into the pot in the order listed and sprinkle with salt and pepper. Place thyme and bay leaf on top, cover and simmer over [LOW] heat for 60 minutes.
Uncover and add cannellini beans and pasta. Lightly stir and serve. If desired, stir in basil pesto with the heat off before serving.
The ingredients can be substituted with seasonal vegetables and greens you have on hand.
Check out the recipe video below.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
