Minestrone with Spring Greens
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 530
- Total Fat
- 25 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 25 milligrams
- Sodium
- 869 milligrams
- Carbohydrates
- 57 grams
- Dietary Fiber
- 10 grams
- Sugar
- 3 grams
- Protein
- 24 grams
- Total: 40 min
- Active: 40 min
Ingredients
3 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces pancetta, diced
1 large onion, chopped
2 stalks celery, chopped
Kosher salt and freshly ground pepper
3 cloves garlic, minced
4 cups low-sodium chicken broth, plus more if needed
1 small piece Parmesan rind, plus grated Parmesan for topping
2 cups frozen lima beans, thawed (about 10 ounces)
1/2 small head escarole, chopped (about 6 cups)
1 cup ditalini (about 4 1/2 ounces)
1 bunch asparagus, tough ends trimmed, cut into thin rounds
Directions
- Heat the olive oil in a dutch oven or other large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until lightly browned and tender, 4 to 6 minutes. Add the onion and celery and season with salt and pepper; cook, stirring occasionally, until tender, about 4 minutes. Add the garlic and cook until just softened, about 1 minute.
- Add the chicken broth, 2 cups water, the Parmesan rind, 3/4 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Add the lima beans and escarole and cook until the beans are tender and the escarole is wilted, about 3 minutes. Add the ditalini, return to a gentle simmer and cook until the pasta is tender, stirring and scraping the bottom of the pot occasionally to prevent sticking, 8 to 10 minutes.
- Add the asparagus and cook until just tender, 1 to 2 minutes. The soup should be thick, but if it is too thick, add more water or chicken broth 1/2 cup at a time. Season with salt and pepper and discard the Parmesan rind. Divide among bowls; drizzle with olive oil and top with pepper and grated Parmesan.