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A classic, hearty Italian vegetable and pasta soup known as 'the big soup.' This version features a rich tomato broth packed with fresh shelling beans, garbanzo beans, Swiss chard, and small ditalini pasta for a comforting and healthy meal.
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Sauté pancetta and aromatics like onion, celery, and garlic. → Add broth, tomatoes, shelling beans, and cabbage; simmer for 45 minutes. → Stir in the chickpeas and chopped Swiss chard, simmering until greens are soft. → Season the soup well and cook the pasta directly in the broth. → Serve hot with a garnish of olive oil, cheese, and parsley.
Sauté pancetta and aromatics like onion, celery, and garlic. → Add broth, tomatoes, shelling beans, and cabbage; simmer for 45 minutes. → Stir in the chickpeas and chopped Swiss chard, simmering until greens are soft. → Season the soup well and cook the pasta directly in the broth. → Serve hot with a garnish of olive oil, cheese, and parsley.
A classic, hearty Italian vegetable and pasta soup known as 'the big soup.' This version features a rich tomato broth packed with fresh shelling beans, garbanzo beans, Swiss chard, and small ditalini pasta for a comforting and healthy meal.
Sauté chopped pancetta in a Dutch oven with a little olive oil over medium heat until it just begins to brown.
Add diced onions and celery to the pot. Cook for about 4 minutes until the onions start to become translucent.
Add minced garlic and sauté for 1 minute, being careful not to brown it.
Pour in chicken broth and water, then add the hand-crushed plum tomatoes. Bring the mixture to a simmer.
Add the shelled cranberry beans, chopped cabbage, red pepper flakes, dried Italian herbs, salt, and garbanzo beans.
Minestrone is versatile; you can add any vegetables you have on hand like carrots, green beans, or bell peppers.
Always wash leafy greens like Swiss chard very thoroughly to remove any hidden grit or sand.
The beans and pasta will absorb a lot of liquid, so keep extra water or broth nearby to adjust the consistency.
Season with salt before adding the pasta so the pasta itself gets seasoned as it cooks.
Use a high-quality extra virgin olive oil for finishing as it adds a distinct raw flavor to the final dish.
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