Chef John's Minestrone Soup The Best Recipes

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Chef John's Minestrone Soup. The Chef John's Minestrone Soup is among the favorite recipes with this blog. You can try making Chef John's Minestrone Soup recipes at home for your beloved family. Thus for you personally housewives, create tasty, delicious and balanced dishes. Good Luck.

Chef John's Minestrone Soup

"This is the type of dish I never make the same way twice, but I hope you give this amazing minestrone recipe a try soon, but only once."

Ingredients :

2 tablespoons olive oil
3 ounces chopped pancetta
1 onion, diced
1 cup diced celery
4 cloves garlic, minced
4 cups chicken broth
2 cups water, plus more as needed
1 (28 ounce) can plum tomatoes, crushed fine
1 cup cranberry beans, shelled
2 cups chopped cabbage, or more to taste
1 (15 ounce) can garbanzo beans, drained
1 teaspoon red pepper flakes, or to taste
1 teaspoon Italian seasoning
2 teaspoons salt
1 bunch Swiss chard, chopped
2/3 cup ditalini pasta
salt and ground black pepper
1/4 cup extra virgin olive oil, for drizzling
1/4 cup finely grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh Italian flat-leaf parsley

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H45M

Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.
Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.
Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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