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Winter Minestrone Soup

Flavor the Moments Verified

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Ingredients

Warning0 allergens identified

Winter Minestrone Soup

1 tbsp extra virgin olive oil

1 yellow onionchopped

1 carrotchopped

1 parsnippeeled and chopped

1 large stalk celerychopped

4 ounces pancettachopped

2 cloves garlicminced

15 ounces tomatoesdiced

4 cups chicken stockor sub with beef or vegetable stock

2 cups wateror sub with more stock

1 bay leaf

1 tbsp rosemaryfreshly chopped

½ cup farro or short cut pasta sub with quinoa

1 sweet potatopeeled and chopped into 1/2" chunks

15 ounces cannelini beansrinsed and drained

chunks parmesan cheeserind optional

3 cups kalechopped (or use baby kale or spinach)

saltTo Taste

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, parsnip, celery, and pancetta, and cook until the onions are translucent and the vegetables have softened, about 5-8 minutes. Add the garlic and sauté 30 seconds.

Add the tomatoes, stock, water, bay leaf and rosemary and bring to a boil.

Add the sweet potato and cook about 10 minutes. Add the farro or pasta, beans and parmesan cheese rind, and simmer about 10-15 more minutes, or until the farro or pasta is cooked.

Toss the kale in during the last 5-10 minutes of cooking until just wilted. If using baby kale or spinach, add during the last 2 minutes.

Remove from heat and remove the cheese rind and bay leaf. Season with salt and pepper, to taste and serve garnished with freshly grated parmesan cheese if desired. Enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Render Pancetta First for Flavor Foundation 🥓
Slowly cook the pancetta over medium heat until crispy to render its fat, which becomes the aromatic base for sautéing vegetables and infuses the entire soup with deep, savory flavor.
Toast Farro Separately for Better Texture ✨
Lightly toast the farro in a dry pan for 2-3 minutes before adding to the soup to develop nutty flavors and prevent it from becoming mushy during the long simmer.
Layer Your Aromatics by Cook Time ⏱️
Add hardy vegetables like carrots and parsnips first, then celery and onion, saving garlic and delicate kale for the final 10 minutes to preserve their individual flavors and textures.
Finish with Rosemary Oil for Aromatic Elegance 🌿
Infuse extra virgin olive oil with fresh rosemary off-heat, then drizzle over individual bowls just before serving to deliver bright, herbaceous notes without bitterness from overcooking.
Build Your Broth Base with Both Stocks 🍲
Use a combination of chicken stock and the reserved pancetta cooking liquid instead of water to create a richer, more complex broth that elevates the entire soup's depth.