Classic Minestrone with Pancetta
By America's Test KitchenPublished on August 22, 2007
Time
1¾ hours
Yield
Serves 6 to 8
Ingredients
2 ounces pancetta (or 2 ounces blanched bacon), minced1 tablespoon extra-virgin olive oil 2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about ¾ cup) and washed thoroughly2 medium carrots, peeled and cut into small dice (about ¾ cup)2 small onions, peeled and cut into small dice (about ¾ cup)2 medium ribs celery, trimmed and cut into small dice (about ¾ cup)1 medium baking potato, peeled and cut into medium dice (about 1 ¼ cups)1 medium zucchini, trimmed and cut into medium dice (about 1 ¼ cups)3 cups stemmed spinach leaves, cut into thin strips(28 ounce) can whole tomatoes, packed in juice, drained, and chopped8 cups water Table salt can (15 ounces) cannellini beans, drained and rinsed (about 1 ½ cups)¼ cup basil pesto (or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil)Ground black pepper
Before You Begin
Pancetta, unsmoked Italian bacon, can be used in place of a cheese rind to boost flavor in the soup. Because it has been smoked, American bacon can overwhelm the vegetables. Try cooking bacon strips in simmering water for one minute to wash away some of the smokiness.
Instructions
- Sauté pancetta in 1 tablespoon extra-virgin olive oil in soup kettle until crisp, 3 to 4 minutes. In the same kettle bring vegetables, tomatoes, water, and 1 teaspoon salt to boil in a soup kettle or pot. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until vegetables are tender but still hold their shape, about 1 hour. (Soup can be refrigerated in airtight container for 3 days or frozen for 1 month. Defrost if necessary and reheat before proceeding with recipe.)
- Add beans and cook just until heated through, about 5 minutes. Remove pot from heat. Stir in pesto (or rosemary-garlic mixture). Adjust seasonings, adding pepper and more salt, if necessary. Ladle soup into bowls and serve immediately.
Time
1¾ hoursYield
Serves 6 to 8Ingredients
2 ounces pancetta (or 2 ounces blanched bacon), minced
1 tablespoon extra-virgin olive oil
2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about ¾ cup) and washed thoroughly
2 medium carrots, peeled and cut into small dice (about ¾ cup)
2 small onions, peeled and cut into small dice (about ¾ cup)
2 medium ribs celery, trimmed and cut into small dice (about ¾ cup)
1 medium baking potato, peeled and cut into medium dice (about 1 ¼ cups)
1 medium zucchini, trimmed and cut into medium dice (about 1 ¼ cups)
3 cups stemmed spinach leaves, cut into thin strips
(28 ounce) can whole tomatoes, packed in juice, drained, and chopped
8 cups water
Table salt
can (15 ounces) cannellini beans, drained and rinsed (about 1 ½ cups)
¼ cup basil pesto (or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil)
Ground black pepper
Ingredients
2 ounces pancetta (or 2 ounces blanched bacon), minced
1 tablespoon extra-virgin olive oil
2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about ¾ cup) and washed thoroughly
2 medium carrots, peeled and cut into small dice (about ¾ cup)
2 small onions, peeled and cut into small dice (about ¾ cup)
2 medium ribs celery, trimmed and cut into small dice (about ¾ cup)
1 medium baking potato, peeled and cut into medium dice (about 1 ¼ cups)
1 medium zucchini, trimmed and cut into medium dice (about 1 ¼ cups)
3 cups stemmed spinach leaves, cut into thin strips
(28 ounce) can whole tomatoes, packed in juice, drained, and chopped
8 cups water
Table salt
can (15 ounces) cannellini beans, drained and rinsed (about 1 ½ cups)
¼ cup basil pesto (or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil)
Ground black pepper
Ingredients
2 ounces pancetta (or 2 ounces blanched bacon), minced
1 tablespoon extra-virgin olive oil
2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about ¾ cup) and washed thoroughly
2 medium carrots, peeled and cut into small dice (about ¾ cup)
2 small onions, peeled and cut into small dice (about ¾ cup)
2 medium ribs celery, trimmed and cut into small dice (about ¾ cup)
1 medium baking potato, peeled and cut into medium dice (about 1 ¼ cups)
1 medium zucchini, trimmed and cut into medium dice (about 1 ¼ cups)
3 cups stemmed spinach leaves, cut into thin strips
(28 ounce) can whole tomatoes, packed in juice, drained, and chopped
8 cups water
Table salt
can (15 ounces) cannellini beans, drained and rinsed (about 1 ½ cups)
¼ cup basil pesto (or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil)
Ground black pepper
Why This Recipe Works
While developing a quick minestrone recipe with a harmonious balance of flavors, we found it best to eliminate both bold and bland vegetables, add a rind of Parmesan or some pancetta to the pot to compensate for the lack of stock, and liven it all up with a dollop of pesto.
Before You Begin
Pancetta, unsmoked Italian bacon, can be used in place of a cheese rind to boost flavor in the soup. Because it has been smoked, American bacon can overwhelm the vegetables. Try cooking bacon strips in simmering water for one minute to wash away some of the smokiness.
Instructions
- Sauté pancetta in 1 tablespoon extra-virgin olive oil in soup kettle until crisp, 3 to 4 minutes. In the same kettle bring vegetables, tomatoes, water, and 1 teaspoon salt to boil in a soup kettle or pot. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until vegetables are tender but still hold their shape, about 1 hour. (Soup can be refrigerated in airtight container for 3 days or frozen for 1 month. Defrost if necessary and reheat before proceeding with recipe.)
- Add beans and cook just until heated through, about 5 minutes. Remove pot from heat. Stir in pesto (or rosemary-garlic mixture). Adjust seasonings, adding pepper and more salt, if necessary. Ladle soup into bowls and serve immediately.
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