Minestrone Soup (Modena Style)
Ready In: 1 hr 30 mins
Serves: 6
Ingredients
- 1 tablespoon olive oil
- 4 ounces pancetta, cut into 1/2 inch dice
- 1 yellow onion, coursely chopped
- 1 celery rib, with leave cut into 1/4 in thick slices
- 1 carrot, cut into 1/4 inch thick slices
- 2 zucchini, cut in half lengthwise and sliced into 1/4 inch thick half moons
- 2 garlic cloves, finely chopped
- 2 firmly packed cups shredded savoy cabbage (or spinach, fresh or frozen)
- 1 (16 ounce) can peeled chopped tomatoes with juice
- 2 cups water
- 1 3⁄4 cups beef broth or 1 3⁄4 cups chicken broth or 1 3⁄4 cups vegetable broth
- 1 cup dry red wine
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1⁄8 teaspoon ground cloves
- 1⁄4 teaspoon black pepper
- 1 (19 ounce) can cannellini beans, rinsed and drained
- 3 tablespoons balsamic vinegar
Directions
- In a large soup pot, heat the oil over medium heat.
- Add the pancetta and cook, stirring occasionally, until browned, approximately 5 minutes.
- Add the following ingredients in the order given, cooking 1 minute before adding the next; onion, celery, carrot, zucchini, garlic and cabbage.
- Add the tomatoes and bring to a simmer over high heat.
- Stir in the water, broth, red wine, salt,thyme,cloves and pepper.
- Bring to a boil.
- Reduce the heat to low and simmer until the vegetables are tender, approximately 1 hour. Stir in the beans and cook for 5 minutes just until heated through.
- Stir in the balsamic vinegar.
- Serve hot.
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