Classic Minestrone with Pancetta | America's Test Kitchen

Name: Classic Minestrone with Pancetta | America's Test Kitchen
Total time: 105 min
Ingredients: 2 ounces pancetta (or 2 ounces blanched bacon), minced; 1 tablespoon extra-virgin olive oil; 2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about 3/4 cup) and washed thoroughly; 2 medium carrots, peeled and cut into small dice (about 3/4 cup); 2 small onions, peeled and cut into small dice (about 3/4 cup); 2 medium ribs celery, trimmed and cut into small dice (about 3/4 cup); 1 medium baking potato, peeled and cut into medium dice (about 1 1/4 cups); 1 medium zucchini, trimmed and cut into medium dice (about 1 1/4 cups); 3 cups stemmed spinach leaves, cut into thin strips; (28 ounce) can whole tomatoes, packed in juice, drained, and chopped; 8 cups water; Table salt; can (15 ounces) cannellini beans, drained and rinsed (about 1 1/2 cups); 1/4 cup basil pesto (or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil); Ground black pepper

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By adding a piece of cheese rind or pancetta to water, we created an excellent minestrone without the bother of homemade stock.

Keywords

Main Courses
Italian
Europe
Vegetables
Beans
Pork
Potatoes
Meat
Fruits & Vegetables
Pasta
Grains
Rice & Beans
Soups

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Ingredients

2 ounces pancetta (or 2 ounces blanched bacon), minced
1 tablespoon extra-virgin olive oil
2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about 3/4 cup) and washed thoroughly
2 medium carrots, peeled and cut into small dice (about 3/4 cup)
2 small onions, peeled and cut into small dice (about 3/4 cup)
2 medium ribs celery, trimmed and cut into small dice (about 3/4 cup)
1 medium baking potato, peeled and cut into medium dice (about 1 1/4 cups)
1 medium zucchini, trimmed and cut into medium dice (about 1 1/4 cups)
3 cups stemmed spinach leaves, cut into thin strips
(28 ounce) can whole tomatoes, packed in juice, drained, and chopped
8 cups water
Table salt
can (15 ounces) cannellini beans, drained and rinsed (about 1 1/2 cups)
1/4 cup basil pesto (or 1 tablespoon minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 tablespoon extra-virgin olive oil)
Ground black pepper