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Рецепт Panz's Minestrone
by Unknown Chef

Panz's Minestrone

My family enjoys this soup year-round but mainly during the late fall and winter. I simmer my dish for about two hours. You might choose to simmer for a shorter or longer period. My motto is "You can never cook with too much garlic." I'm a squeezer to maximize the garlic flavor. I add spices by "feel", meaning without measuring. Measuring spices is not in my DNA because my Mom, Great Nanna, Nanna, and Great Aunt "spiced by feel" too. I specify what I think the spice measurements are in the "Ingredients" section, but I probably use more. So, spice to your taste.

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  Италия Italian
  Порций: 8 bowls

Хорошо сочетается: garlic bread

Wine and Drink Pairings: Italian Red Wine

Ингредиенты

  • 1/2 half-pound of pancetta (Italian bacon) - diced
  • 8 to 10 cloves of garlic - crushed and rough chopped or squeezed
  • 1 to 2 cups of chopped onion
  • 2 carrots - chopped
  • 1 fennel bulb - chopped
  • 2 stalks of celery- chopped
  • 2 cups of russet potatoes - cubed
  • 4 cups of zucchini - cubed or sliced
  • 1/4 pound of green beans - 1/2 inch portions
  • Kale or baby leaf spinach (bagged/if Kale, two bunches rough chopped)
  • 1 can of cannellini (great northern beans) - drained
  • 28 oz of stewed tomatoes (use scissors to dice while in can)
  • 6 cups of chicken stock - low or sodium free/fat free
  • 3 tsp of onion powder
  • 2 tsp of cumin
  • 2 T of Italian seasoning
  • 1 to 2 tsp of red pepper flakes

Инструкции

  1. Place dutch oven (mine is six quarts) on burner and add a couple of laps of olive oil and all of the red pepper flakes.
  2. Turn burner on to medium to medium high
  3. add pancetta and saute till golden brown
  4. add garlic and saute for a minute or two
  5. add veggies, except kale/spinach, and add half of the amount of each spice except the Italian seasoning. Saute for 10 minutes. Stir frequently
  6. add and stir in diced stewed tomatoes, cannellini beans, kale/spinach, then saute for another couple of minutes
  7. add the chicken stock, stir
  8. add the remaining amounts of spices and all of the Italian seasoning.
  9. Bring to a slow boil then reduce to a simmer for 1.5 to 2 hours. I lid the dutch oven except for the last 25 minutes or so.