minestrone
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Minestrone Soup with Escarole, Beans and Pasta

Minestrone Soup with Escarole, Beans and Pasta

How to Make Goan Chicken Chili Fry

Inspiring Sisters Help Ukrainian Refugees Find Affordable NYC Ho…

How to Make Vegetarian Black Bean Chile Rellenos | Rachael Ray

How to Make Sweet Potato Cake with Cream Cheese Frosting and Sal…

How to Make a Loaded Sheet Pan Quesadilla | Gail Simmons

How to Make Mediterranean Sheet Pan Nachos | Gail Simmons

Easy DIY Ideas For a Colorful & Festive Party: Candy Cake, Artsy…

How to Make Pork or Chicken with Green Onions and Green Rice | M…

Rach's Chicken Enchiladas + Dr. Will Li Shares The Latest Resear…

“Instant Comfort Food” From Chef Ronnie Woo + Rach's VegMex Stuf…

The CUTEST Bite-Sized Apps & Desserts + DIY Wine Rack

Actor Max Greenfield + Author of New Political Intrigue Book Rac…

Fun Party Ideas—Including Sheet Pan Quesadillas & Nachos + Color…

Hank Azaria Was a "Disaster" Salesman Before Playing One in Appl…

How to Make Chicken & Veggies with 3 Marinade Options | Freezer …

How to Make Espresso Martini Pudding

Kelsey Nixon’s Tips for Unpacking + Organizing Your Kitchen Afte…

How to Make Artichokes 2 Ways: Tomato Salad-Stuffed Artichokes &…

Watch Hank Azaria Do a Hilarious Impression of Poker Buddy Richa…

Ingredients

  • 3 tablespoons EVOO – Extra Virgin Olive Oil
  • 1/4 pound pancetta, cut into fine dice
  • 2 small or 1 medium zucchini, seeded and cut into small dice
  • 1 onion, chopped
  • 4 cloves garlic, finely chopped or grated
  • 1 bulb fennel, quartered, cored and chopped
  • 2 carrots, chopped
  • 2 ribs celery with leafy tops, chopped
  • 1 large leek, quartered and sliced 1/4- to ½-inch thick
  • Herb bundle of parsley, sage and thyme
  • 1 bay leaf
  • 2 cups cooked* or canned cannellini beans, rinsed and drained
  • 1 large head escarole, shredded or chopped into half-inch pieces
  • 1 quart each chicken stock and beef stock
  • 1 chunk Parmigiano-Reggiano rind
  • 1/2 pound ditalini pasta, cooked to al dente then drained and dressed w a little oil to keep them from sticking
  • To serve: grated cheese, fancy EVOO and minced white raw onion

Yield

Serves: 6 servings

Preparation

*To cook your own beans, soak 1 cup white beans overnight, rinse and boil in salted water with bay and onion until tender, skimming water when necessary. Drain before using.
Heat a soup pot over medium-high heat with EVOO, 3 turns of the pan. Add pancetta and stir 2-3 minutes to render fat. Add vegetables and herb bundle, season with salt and pepper, and soften, partially covered, 12-15 minutes, stirring occasionally. Add beans, escarole, both stocks and the cheese rind, bring to boil then simmer at least 30 minutes to combine flavors.


To serve, place some cooked pasta in bowls, ladle soup over and stir. Serve with cheese, EVOO and minced raw white onion at the table for mixing in.