A classic winter minestrone. The addition of green beans (from freezer section) and a few leaves of winter kale and a nice greenness that is welcome in the winter.
- 2 tablespoons olive oil
- 2 ounces pancetta
- 1 medium onion, diced (I used a medium leek)
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 cup fresh or frozen trimmed and cut green beans, and/or
- 1 to 2 cups (1 14-ounce can) cooked cannellini’s or other white bean
- 1 or 2 14.5 ounce can(s) diced tomatoes
- 2 cups chicken stock
- water, as needed
- 1/2 cup uncooked pasta, your choice
- 3 to 6 leaves of kale, sliced into ribbons, optional
- salt and pepper, as needed
- 1 to 2 tablespoons pesto (I used a frozen ice-cube’s worth of my summer pesto), for serving
- Parmesan cheese, for serving
Heat a large pot over medium heat and coat lightly with olive oil.
Add 2 oz of diced pancetta and cook on low so that fat renders out. Stir in 1 diced yellow onion, 2 diced carrots, and 2 diced celery ribs, cooking until softened. Stir in chopped green beans and sauté for another 2-3 minutes. Season with salt (about 1/2 teaspoon kosher), pepper, and a pinch of dried oregano. Add 1-2 cloves minced garlic and cook for another minute.
Add in canned tomatoes, cooked beans and 2 cups chicken broth. Add another 1/2 to 1 teaspoon kosher salt. Add enough water to cover. Bring to a boil then reduce heat to low, simmering for about half an hour to an hour.
Stir in 1/2 cup uncooked pasta and the sliced kale, optional. Return to a boil, and simmer until pasta is cooked through, about 10 minutes to 15 minutes.
Taste for salt and pepper and adjust.
Serve topped with a little pesto and grated Parmesan cheese.