Minestrone Soup with Escarole, Beans and Pasta
- 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
*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.