Ingredients
- 1/4 cup extra-virgin olive oil
- 3 tablespoons minced pancetta (about 1 ounce)
- 1 medium Spanish onion, chopped
- 3 medium carrots, chopped
- 2 celery stalks (with leaves), chopped
- 5 cloves garlic, chopped
- 1/2 medium zucchini, chopped
- 1/4 head Savoy cabbage (about 9 ounces), cored and shredded
- 7 drained whole, peeled, canned tomatoes, roughly chopped
- 9 cups chicken broth, homemade or low-sodium canned
- 1/3 cup tubetti or other small pasta, such as orzo, or broken spaghetti
- 1 can cannellini beans (about 16 ounces), with liquid
- 2 tablespoons finely chopped flat-leaf parsley
- 3 tablespoon minced fresh marjoram
- 1/2 cup freshly grated Parmesan, plus more
- Kosher salt and freshly ground black pepper
Directions
Heat the oil in a large pot over medium-high heat. Add the pancetta and cook, stirring, until slightly crisp and the fat has rendered, about 1 minute. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until the vegetables are somewhat soft, about 15 minutes. Add the zucchini and cook, covered, stirring occasionally, for 3 minutes. Add the cabbage and cook, uncovered, stirring, until wilted, about 3 minutes more.
Stir in the tomatoes and broth and bring to a boil. Stir in the pasta, lower to a simmer, and cook until the pasta is tender, about 10 minutes.
In a small bowl, mash half of the beans with a fork. Add the mashed and whole beans to the soup and cook, stirring, about 3 minutes.
Remove the soup from the heat and stir in the herbs and cheese. Season with salt and pepper to taste. Divide among warm soup bowls and sprinkle with Parmesan. Serve immediately with more cheese for passing at the table.
- Copyright 2001 Television Food Network, G.P. All rights reserved.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 11 reviews
By AlexDu
on October 10, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this last night and my kids AND my husband said it was the best I ever made. I did not use the cabbage, parsley or marjoram but I added two ears of fresh cut corn. I used Rings for the pasta, and also used plenty of fresh ground pepper. I am going to make it again tomorrow because there were absolutely no leftovers.
It was quick and easy to make.
By phberrett_9219277
Saugus, MA
on May 18, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My husband and I enjoyed this soup for dinner tonight. It was not hard to make. I used fresh sweet basil instead of the marjoram. I also used two cans of cannellini beans. I will make this recipe again.
By greggo921_2625100
Stroudsburg, PA
on February 05, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I'm not sure if the pancetta actually adds anything to this soup. I agree with the review that said, more beans! Could hardly tell there were any in there. And just out of personal preference; I would put orichette or mini shells in Minestrone. To marjoram or not to marjoram? It is a very unusual herb, to me it smells not like Pinesol, but like soap. But after a night in the fridge, the flavors blend well, and it tastes quite good.
Read all 11 reviews