I am definitely on a soup kick! But what’s not to love about soup, especially this time of year. It’s warm and comforting, plus after lots of indulging over the holidays, it’s makes for a nice light dinner. Serve it with a salad and some warm bread and you have a wonderfully healthy meal!
This Minestrone is really healthy because it is loaded with veggies and only has a small amount of meat. Just a little pancetta to add some extra flavor (If you don’t have any pancetta on hand, you could also use bacon). I also used a mixture of chicken and beef stock. The beef stock adds more depth to the flavor. This recipe turns out a HUGE pot of delicious soup, plenty for dinner plus leftovers for lunch (and we all know that soup only gets better the next day)!
- 4 oz pancetta, chopped
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 4 ribs celery, chopped
- 1 green pepper, chopped
- 2 cups green cabbage, shredded
- 4 cloves garlic, finely chopped
- 1 tsp Italian seasoning
- 4 Roma tomatoes, seeded and chopped
- 2 quarts chicken stock
- 1 quart beef stock
- 1 – 11 oz can cannellini beans
- 1 cup ditalini, cooked according to package directions
- Parmesan cheese
Heat olive oil in a large soup pot over medium heat, add pancetta and saute for about 10 minutes.
Add onions, carrots, celery, peppers, cabbage and garlic. Add Italian seasoning and a little salt and pepper. Saute for about 10 minutes, until onions are translucent and veggies are starting to soften.
Add tomatoes, beef and chicken stock. Season with a little more salt and pepper to taste. Bring to a boil, reduce heat and simmer for 25-30 minutes, until vegetables are tender.
Add cannellini beans and ditalini. Adjust seasoning if necessary.
Ladle into soup bowls and garnish with parmesan cheese.
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