Hearty Minestrone | America's Test Kitchen

Name: Hearty Minestrone | America's Test Kitchen
Total time: 600 min
Ingredients: table salt; 1/2 pound dried cannellini beans (about 1 cup), rinsed and picked over (see note); 1 tablespoon extra virgin olive oil, plus extra for serving; 3 ounces pancetta, cut into 1/4-inch pieces (see note); 2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup); 1 medium carrot, peeled and cut into 1/2-inch pieces (about 3/4 cup); 2 small onions, peeled and cut into 1/2-inch pieces (about 1 1/2 cups); 1 medium zucchini, trimmed and cut into 1/2-inch pieces (about 1 cup); 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons); 1/2 small head green cabbage, halved, cored, and cut into 1/2-inch pieces (about 2 cups) (see step by step below); 8 cups water; 2 cups low-sodium chicken broth; 1 piece Parmesan cheese rind, about 5 by 2 inches (see note); 1 bay leaf; 1 1/2 cups V8 juice; 1/2 cup chopped fresh basil leaves; ground black pepper; grated Parmesan cheese, for serving; 1/8-1/4 teaspoon red pepper flakes

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Keywords

Pork
Make Ahead
Soups
Beans
Vegetables
Main Courses

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Ingredients

table salt
1/2 pound dried cannellini beans (about 1 cup), rinsed and picked over (see note)
1 tablespoon extra virgin olive oil, plus extra for serving
3 ounces pancetta, cut into 1/4-inch pieces (see note)
2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup)
1 medium carrot, peeled and cut into 1/2-inch pieces (about 3/4 cup)
2 small onions, peeled and cut into 1/2-inch pieces (about 1 1/2 cups)
1 medium zucchini, trimmed and cut into 1/2-inch pieces (about 1 cup)
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1/2 small head green cabbage, halved, cored, and cut into 1/2-inch pieces (about 2 cups) (see step by step below)
8 cups water
2 cups low-sodium chicken broth
1 piece Parmesan cheese rind, about 5 by 2 inches (see note)
1 bay leaf
1 1/2 cups V8 juice
1/2 cup chopped fresh basil leaves
ground black pepper
grated Parmesan cheese, for serving
1/8-1/4 teaspoon red pepper flakes