This winter minestrone is chock full of chunky veggies, beans and pancetta. Simmering with a parmesan rind gives it rich, salty flavor. Serve this winter minestrone with some garlic bread, and you have a simple, delicious, healthy, and satisfying meal.
Servings 6 servings
- 2 tablespoons olive oil
- 1 onion chopped
- 3 carrots chopped
- 3 celery stalks chopped
- 2 garlic cloves minced
- 3 oz pancetta chopped
- 1 russet potato peeled and cubed
- 1 28 oz can whole tomatoes
- 1 sprig fresh rosemary
- 1 15 oz can cannellini beans (small white kidney beans)
- 4 cups low sodium beef broth
- 1 piece of parmesan cheese rind
- chopped fresh parsley for garnish
In a large pot, heat the oil over medium heat. Add the onion, carrots, celery, garlic, and pancetta, and cook for about 10 minutes, until the onions are softened.
Stir in the potatoes, and saute for another minute or two. Add the tomatoes and rosemary, and cook for 10 minutes, breaking the tomatoes apart with a wooden spoon as they cook.
Add the beans, broth, and Parmesan rind and stir. Simmer for about 15 minutes, until the potatoes are tender when pierced with a fork.
Season with salt and pepper to taste and remove the Parmesan rind and rosemary sprig. Garnish with parsley, and serve with crusty bread, or garlic bread if desired.
Calories: 163kcal | Carbohydrates: 12g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 427mg | Potassium: 672mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5185IU | Vitamin C: 6.1mg | Calcium: 29mg | Iron: 0.5mg