Sherri Stewart’s Minestrone Soup

A Minestone That’s Too Amazing to Be Healthy, but it Is. What makes this recipe so good is the pancetta, and you don’t need a lot. A tablespoon goes a long way. I buy my vegetables chopped when I can to save time, and I keep a jar of minced garlic in the fridge, so this doesn’t have to be labor intensive.

Sherri Stewart's Minestrone Soup
Serves 4
A Minestone That’s Too Amazing to Be Healthy, but it Is. What makes this recipe so good is the pancetta, and you don’t need a lot. A tablespoon goes a long way. I buy my vegetables chopped when I can to save time, and I keep a jar of minced garlic in the fridge, so this doesn’t have to be labor intensive.
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
Ingredients
  1. 1 can cannellini beans
  2. 6 cups chicken or vegetable broth (I use both)
  3. ½ slivered cabbage
  4. 1 T pancetta minced
  5. 1 garlic clove minced
  6. ¼ cup flat-leave parsley
  7. ¼ cup onion chopped
  8. 2 T extra virgin olive oil
  9. 2 celery stalks chopped
  10. 2 carrots chopped
  11. 1 zucchini chopped
  12. 1 large potato chopped
  13. 1-2 cans diced tomatoes (I also added a fresh chopped tomato)
  14. Sea salt and pepper to taste
  15. ½ cup basmati (or other white rice)
Instructions
  1. Steam cabbage in a bit of water for 15 minutes until soft. Set aside.
  2. In a big pot, sauté onions, pancetta, garlic and parsley in olive oil for 10 minutes. Add the rest of the vegetables including the cabbage, cover and cook for 30 minutes.
  3. Add the rice and cook for another 15-20 minutes.
  4. It’s good on its own, but parmesan always helps.
Notes
  1. Recipe Courtesy of Sherri Stewart.
Shades of Pink Magazine http://shadesofpinkmagazine.net/
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