Minestrone with Pancetta

Name: Minestrone with Pancetta
Ingredients: 7 ounces pancetta or bacon, cut into ½-inch dice; 1 leek, white and light-green parts, washed well and roughly chopped; 1 onion, cut into ¼-inch dice; 2 carrots, cut into ¼-inch dice; 1 stalk celery, cut into ¼-inch dice; 1 russet potato, peeled and cut into ½-inch dice; 1 small zucchini, quartered and sliced lengthwise; 0.5 cup green beans, trimmed, cut into 1-inch pieces; 0.5 cup frozen corn, thawed; 6 cups water; 1 pint Canned Tomato a Pezzetti; 1 15 ½-ounce can cannellini beans, drained and rinsed; 3 ounces cooked baby shell pasta (about 1 cup); Coarse salt and freshly ground pepper; Chopped fresh herbs, for garnish; Grated Parmesan cheese, for garnish

By

Martha Stewart Editors

Updated on June 10, 2019

Yield:

10 cups

This Italian classic soup is a hearty crowd-pleaser from Maria D Ugo.

Ingredients

7 ounces pancetta or bacon, cut into ½-inch dice
1 leek, white and light-green parts, washed well and roughly chopped
1 onion, cut into ¼-inch dice
2 carrots, cut into ¼-inch dice
1 stalk celery, cut into ¼-inch dice
1 russet potato, peeled and cut into ½-inch dice
1 small zucchini, quartered and sliced lengthwise
½ cup green beans, trimmed, cut into 1-inch pieces
½ cup frozen corn, thawed
6 cups water
1 pint Canned Tomato a Pezzetti
1 15 ½-ounce can cannellini beans, drained and rinsed
3 ounces cooked baby shell pasta (about 1 cup)
Coarse salt and freshly ground pepper
Chopped fresh herbs, for garnish
Grated Parmesan cheese, for garnish

Directions

In a medium saucepan, cook pancetta over medium heat until browned, about 8 minutes. Add leek and onion; cook until translucent, about 7 minutes. Stir in vegetables, the water, and tomatoes; simmer, uncovered, until vegetables are tender, about 30 minutes. Add cannellini beans and pasta, and season with salt and pepper. Serve garnished with herbs and Parmesan cheese.