Rustic Minestrone

With Pancetta Bacon, Parmigiano Reggiano and Pretzel Chips
Serves 2

Ingredients we need:

Soup:

• ½ cup / 50 grams dried pinto or navy beans, soaked overnight and drained
• ½ cup / 50 grams small soup pasta, such as penne, macaroni or tubetti
• 2 tablespoons extra-virgin olive oil
• 4 tablespoon pancetta bacon, small diced
• 1 large onion, chopped
• 2 large garlic cloves, chopped
• 1 piece celery stack, small diced
• 1 piece medium carrots, small diced
• 3 cups / 700 ml vegetable stock / homemade or store bought low-sodium
• 1 sprig fresh / pinch dried thyme
• 1 sprig fresh / pinch dried oregano
• 2 pieces fresh / or dried bay leaves
• 1 small piece parmesan rind
• 1 can 16 oz. / 450 grams peeled Italian tomatoes, coarsely chopped, juices reserved
• 1 pinch coarse kosher salt
• 1 pinch black pepper from the mill

Garnish:

• 2 tablespoons parmigiano reggiano cheese
• 10 pieces fresh basil leaves
• 2 tablespoons extra-virgin olive oil
• 2 hand-full pretzel chips, store bought (or toasted country bread)

Let’s cook it…

Step 1 - Cook the Beans

• In a medium saucepan, cover the beans with the water and bring to a boil.
• Reduce the heat to low, cover and simmer for about 30 minutes or until tender.
• Remove from the heat, and set aside. Leave the beans in the cooking liquid.

Step 2 - Cook the Pasta

• In a large pot of boiling salted water, cook pasta as per cooking instructions on Pasta package you use.
• Drain the pasta from all the water and set aside.

Step 3 - Let’s make our Soup

• Heat the olive oil in a large casserole.
• Add the pancetta bacon and cook / render over low heat until golden, about 3-4 minutes.
• Add onion, garlic, celery and carrots and cook, stirring, for 3 more minutes.
• Add canned tomatoes and juice, thyme, oregano, bay leaves, parmesan rind and cooked beans and cooking liquid and ¾ of the vegetable stock, then cover and simmer for 20-25 minutes, checking once or twice by stirring the soup.
• Add more vegetable stock as needed, the soup have a broth type result.
• Discard the thyme sprigs, oregano sprigs, bay leaves and parmesan rind.
• Season with salt and pepper and remove from the heat.

Step 4 - Serve our Minestrone Soup

• Add the Pasta to the Minestrone; to heat it up.
• Spoon Minestrone into serving bowls
• Sprinkle with some extra virgin olive oil
• Fresh grated Parmigiano Reggiano Cheese
• Garnish with some Basil Leaves. Enjoy

Happy “Stay Home” Cooking! with Chef Anton “Tony” Egger