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Chef John's Kinda, Sorta Minestrone Soup

The original recipe comes from Chef John on Foodwishes.com. The original recipe uses fresh shelled cranberry beans. We can't find them, so we subbed the dry cannellini beans. It also used a 15 oz. can of drained garbanzo beans. We have a general preference for starting from dry. The original also uses ditalini pasta. We can't find in in whole wheat, so we've subbed the whole wheat macaroni. We also added the chicken, it adds more protein and deepens the flavor. This has become a staple in our meal rotation. It also freezes quite well. And as you can see, the recipe is flexible, we like the cabbage, but other veggies could be substituted or added. Add some good bread and you've got a great meal.

Ready In:
2hrs 20mins
Serves:
Units:

ingredients

directions

  • Place cannellini beans in pressure cooker and cook at pressure for 12-15 minutes.
  • Place garbanzo in pressure cooker and cook at pressure for 12-15 minutes.
  • While beans are cooking, heat 2 tablespoons olive oil in a large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2-3 minutes. Add chicken; stir until cooked. Stir in onions and celery; cook until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
  • Pour in chicken broth, water, and plum tomatoes into the pancetta, chicken and onion mixture. Bring to a simmer. Stir in cannellini beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until 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 pepper to taste.
  • Stir in macaroni, and increase heat to medium-high and simmer until tender, about 20 minutes.
  • Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsely.
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@OliveLover
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@OliveLover
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"The original recipe comes from Chef John on Foodwishes.com. The original recipe uses fresh shelled cranberry beans. We can't find them, so we subbed the dry cannellini beans. It also used a 15 oz. can of drained garbanzo beans. We have a general preference for starting from dry. The original also uses ditalini pasta. We can't find in in whole wheat, so we've subbed the whole wheat macaroni. We also added the chicken, it adds more protein and deepens the flavor. This has become a staple in our meal rotation. It also freezes quite well. And as you can see, the recipe is flexible, we like the cabbage, but other veggies could be substituted or added. Add some good bread and you've got a great meal."
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  1. OliveLover
    The original recipe comes from Chef John on Foodwishes.com. The original recipe uses fresh shelled cranberry beans. We can't find them, so we subbed the dry cannellini beans. It also used a 15 oz. can of drained garbanzo beans. We have a general preference for starting from dry. The original also uses ditalini pasta. We can't find in in whole wheat, so we've subbed the whole wheat macaroni. We also added the chicken, it adds more protein and deepens the flavor. This has become a staple in our meal rotation. It also freezes quite well. And as you can see, the recipe is flexible, we like the cabbage, but other veggies could be substituted or added. Add some good bread and you've got a great meal.
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