Winter Minestrone

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fast,easy,tasty,great first day better next if any is left..........should double recipe

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The soup was easy enough to make although I could not find pancette
anywhere so I substited bacon. The
soup was o.k. something I will not
make again though.

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This recipe was very easy to do and the outcome was amazing. The minestrone was the best i ever had!

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Easy to make, excelent flavor. Hearty and delicious. A must try and you will make it again. One note. take care adding salt. The Pancetta and Parmesain may be enough.

BRAVA!!

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This Minestrone is pleasantly different than traditional recipies. The pancetta and roesmary adds a wonderfullly smokey, fall taste. It's easy and enjoyable to make will taste the tastes buds of everybody.

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I thought I liked this kind of soup before I tried this one.....It is awesome! My husband loves it. Great smell...great colors....perfect tastes!!

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I love how her cooking is "almost" from scratch. Thank God I don't have to make my own beef broth...loving the canned veggies too.

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very easy to make, delicious, and if you cannot find swis chard, try using escarole or nothing as a substitue, it is a really healthy and good soup.

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It's hard for me to find a minestrone that I like without having to go to a high-end restaurant. The cans? Their sauce is like watered-down catsup with llimp vegetables. My local Whole Foods makes a fresh and very good minestrone, but it's a hassle to park there (I'm in DC, and theirs doesn't have that last little thing I look for in a minestrone--a middle-weight broth balanced between hearty and bright flavor, a wide array of fresh vegetables, and a small but noticeable spice-bite and the end.

I know, I said I liked as "fresh" as possible. Next time I'll do the beans from scratch, but the canned Progresso cannelini (I also added Allen's brand dark red kidneys worked fine. I made other slight alterations--I used 2/3 beef broth, the remainder chicken--also not fresh--from Kitchen Basics. I held off on the garlic in the initial saute--I didn't want burned garlic. I prepared this recipe with prosciutto instead of pancetta, and didn't use much at all--maybe an ounce or two. I tripled the amount of Parmigiano rinds--key--and threw in a handful of tubetti pasta. The final result was great!

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This is a wonderful Fall/Winter starter, or main course serve with a nice crusty bread. Alot of ingredients, but eay to make. I prefer it with two cans of Canneloni beans. Everyone loved it.