Fresh Minestrone Soup

Name: Fresh Minestrone Soup
Total time: 10 h
Yield: 6
Cuisine: European, Italian
Ingredients: 1 cup dried cannellini beans (rinsed and picked over); 1 Tbsp extra virgin olive oil (plus extra for serving); 0.5 cup Pancetta (cut into 1/4-inch pieces); 2 ribs Celery (cut into 1/2-inch pieces); 1 medium carrot peeled and cut into 1/2-inch pieces (about 3/4 cup); 2 small onions peeled and cut into 1/2-inch pieces (about 1 1/2 cups); 1 medium Zucchini trimmed and cut into 1/2-inch pieces (about 1 cup); 2 cloves garlic cloves minced or pressed through garlic press (about 2 teaspoons); 0.5 head small, green Cabbage halved; cored; and cut into 1/2-inch pieces (bout 2 cups); 0.125 tsp crushed Red pepper flakes; 8 cups water; 2 cups low-sodium Chicken broth; 1 pc Parmesan about 5 by 2 inches (see note); 1 bay leaf; 1.5 cups V8 Juice; 0.5 cup fresh Basil (chopped); freshly ground Black pepper; Parmesan (grated for serving)

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Difficulty:

moderate

Difficulty

Preparation:

8 h. 30 min.

Preparation

ready in 10 h.

Ready in

Ingredients

for

servings

Ingredients: 1 cup dried cannellini beans (rinsed and picked over); 1 Tbsp extra virgin olive oil (plus extra for serving); ½ cup Pancetta (cut into 1/4-inch pieces); 2 ribs Celery (cut into 1/2-inch pieces); 1 medium carrot peeled and cut into 1/2-inch pieces (about 3/4 cup); 2 small onions peeled and cut into 1/2-inch pieces (about 1 1/2 cups); 1 medium Zucchini trimmed and cut into 1/2-inch pieces (about 1 cup); 2 cloves garlic cloves minced or pressed through garlic press (about 2 teaspoons); ½ head small, green Cabbage halved; cored; and cut into 1/2-inch pieces (bout 2 cups); ⅛ tsp crushed Red pepper flakes; 8 cups water; 2 cups low-sodium Chicken broth; 1 pc Parmesan about 5 by 2 inches (see note); 1 bay leaf; 1 ½ cups V8 Juice; ½ cup fresh Basil (chopped); freshly ground Black pepper; Parmesan (grated for serving)

How healthy are the main ingredients?

Parmesan Basil olive oil garlic clove Celery carrot

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Preparation steps

Dissolve 1 1/2 tablespoons salt in 2 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours or overnight. Drain and rinse well.

Heat oil and pancetta in large Dutch oven over medium-high heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 3 to 5 minutes. Add celery, carrot, onions, and zucchini; cook, stirring frequently, until vegetables are softened and lightly browned, 5 to 9 minutes. Stir in garlic, cabbage, 1/2 teaspoon salt, and red pepper flakes; continue to cook until cabbage starts to wilt, 1 to 2 minutes longer. Transfer vegetables to rimmed baking sheet and set aside.

Add soaked beans, water, broth, Parmesan rind, and bay leaf to now-empty Dutch oven and bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are fully tender and liquid begins to thicken, 45 to 60 minutes.

Add reserved vegetables and V8 juice to pot; cook until vegetables are soft, about 15 minutes. Discard bay leaf and Parmesan rind, stir in chopped basil, and season with salt and pepper. Serve with olive oil and grated Parmesan.

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