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Super Quick Minestrone

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 8
  • 20 min
  • 40 min
  • $$
Gatheredtable
inspired by Michael Chiarello

Ingredients

  • 1 cup shell pasta
  • 1/3 cup extra virgin olive oil, divided
  • 6 garlic cloves
  • 2 small onions
  • 1 tablespoon fresh rosemary
  • 2 stalks of celery
  • 3 medium carrots
  • 3 medium zucchini
  • 1 large russet potato
  • 1/4 pound pancetta, cut into bite-sized pieces
  • 8 sprigs of fresh thyme
  • 1 (14 ounce) can of cannellini beans
  • 1 (14 ounce) canned diced tomatoes
  • 6 cups chicken broth
  • sea salt and black pepper, to taste
  • 1 cup parmesan cheese (optional)

Directions

Prep: 1. Bring a pot of salted water to a boil and add pasta, cooking until al dente. Toss with a bit of oil to prevent sticking. 2. Chop garlic cloves in half, onions and rosemary. 3. Dice celery, carrots, zucchini, and potatoes. 4. Cut pancetta. Make: 1. In a saucepan over high heat, add 1/4 cup olive oil. When hot add pancetta and cook for 4 minutes or until brown. 2. Lower heat to medium and add garlic, onions, celery, carrots, zucchini, potatoes, rosemary and thyme. 3. Cook for about 5 minutes then add beans, tomatoes, and chicken stock. Bring to a boil then let simmer for 10 minutes or until potatoes are tender. Skim any foam off the top. 4. Season generously with pepper and add salt to taste. Before serving, add pasta. 5. Serve with parmesan and olive oil, if desired.

Notes

Vegetarian? We have a vegetarian version in our library!

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