Italian Minestrone Soup

Step 1

In a large pot add a generous drizzle of extra virgin olive oil, roughly chopped onion, carrots, celery, garlic clove, and pancetta cubes. Sautee on medium heat for a few minutes stirring a couple of times in the process.

Step 2

Add potatoes, butternut squash, tomatoes, bay leaf, rosemary sprigs and a couple of pinches of salt.

Step 3

Give a nice stir and add enough water to cover all the veggies.Bring to a boil and simmer on low heat for 40 minutes. Add more liquid if needed.

Step 4

Past this time veggies will become super soft and will “melt” one into another creating delicious creamy texture.

Step 5

Once veggies are cooked add chopped savoy cabbage or other leafy greens and drained canned beans. Add more water if needed. Give a nice stir and cook for another 15 minutes.

Step 6

As a last step, add pasta or rice. Let cook for 5-15 more minutes depending on how long pasta or rice will take to cook.

Step 7

If you’re not planning to serve minestrone right away, don’t add pasta or rice immediately.Instead, bring the soup to a boil when you’re ready to serve it and then add pasta or rice.

Step 8

Minestrone is ready to serve when pasta (rice) is cooked. I takes about 5-6 minutes for ditalini pasta and about 15 minutes for rice.

Step 9

Serve hot or warm generously topped with fresh grated Parmesan cheese.