Recipes

Recipe: Minestrone with pancetta, fagioli and pasta

Recipe: Minestrone with pancetta, fagioli and pasta Author: Style At Home

Recipes

Recipe: Minestrone with pancetta, fagioli and pasta

Minestrone-pancetta-pastaMAIN.jpg
Ingredients

  • 1 cup diced pancetta
  • 1 cup diced white onions
  • 1 cup diced carrots
  • 1 cup diced fennel
  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh rosemary
  • 1 28-oz can San Marzano whole tomatoes, with juices
  • 2 cups chicken or vegetable stock
  • ½ cup uncooked tubetti pasta
  • 1 12-oz jar romano beans, rinsed
  • ¼ cup torn fresh basil
  • ¼ cup freshly grated Parmesan cheese

Directions

1 Chop the pancetta and the vegetables into ¾" cubes so that the minestrone is chunky and the vegetables all cook evenly.

2 Heat the olive oil in a heavy-bottomed pot over medium heat. Add the diced pancetta and cook for 5 minutes, until just beginning to crisp.

3 Add the garlic, rosemary and vegetables and cook over low heat, stirring occasionally, for 15 to 20 minutes, until vegetables are softened and gently caramelized.

4 Chop the tomatoes, reserving their juices, and add tomatoes and juices into the pot along with 1 cup of water and the stock. Cook for 15 minutes over a gentle heat.

5 Add the pasta and the beans and cook for 10 minutes or until just al dente, stirring occasionally to prevent sticking.

6 To serve, ladle into bowls and garnish with the basil and grated Parmesan.

Serves 4 to 6
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Recipes

Recipe: Minestrone with pancetta, fagioli and pasta