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chef john's minestrone soup

4.8

(339)

www.allrecipes.com
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Prep Time: 20 minutes

Cook Time: 1 hours, 25 minutes

Total: 1 hours, 45 minutes

Servings: 6

Ingredients

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Instructions

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Step 1

Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.

Step 2

Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.

Step 3

Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.

Step 4

Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.

Step 5

Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.