Description
I love minestrone and have several good recipes in my collection. This, from cooks illustrated, is one of the best.
Ingredients
- Table Salt
- Cannellini Beans
- Extra Virgin Olive Oil
- Pancetta
- Celery Ribs
- Carrot
- Onions
- Zucchini
- Garlic Cloves
- Green Cabbage
- Red Pepper Flakes
- Water
- Low Sodium Chicken Broth
- Parmesan Cheese
- Bay Leaf
- Juice
- Fresh Basil Leaf
- Fresh Ground Black Pepper
Instructions
- Dissolve 1 1 / 2 tbsp salt in 2 qts
- Cold water in large bowl
- Add beans and soak at room temperature for at least 8 hours and up to 24 hours
- Drain and rinse well
- Heat oil and pancetta in large dutch oven over medium-high heat
- Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 3-5 minutes
- Add celery, carrots, onions, and zucchini
- Cook, stirring frequently, until vegetables are softened and lightly browned, 5-9 minutes
- Stir in garlic, cabbage, 1 / 2 tsp salt and red pepper flakes
- Continue to cook until cabbage starts to wilt, 1-2 minutes longer
- Transfer vegetables to rimmed baking sheet and set aside
- Add soaked beans, water, broth, parmesan rind, and bay leaf to now-empty dutch oven and bring to boil over high heat
- Reduce heat and vigorously simmer, stirring occasionally, until beans are fully tender and liquid begins to thicken, 45-60 minutes
- Add reserved vegetables and v8 juice to pot
- Cook until vegetables are soft, about 15 minutes
- Discard bay leaf and parmesan rind, stir in chopped basil, and season with salt and pepper
- Serve with olive oil and grated parmesan