A delicious minestrone soup after traditional Italian fashion: Packed full of healthy vegetables, beans, pasta and featuring a deliciously rich broth infused with smoky pancetta or bacon!
3cupschopped kale, or greens of choice, e.g. Swiss chard, collards, spinach
freshly grated Parmesan cheese, for serving (optional)
Instructions
Fry the pancetta or bacon in a stock pot. Add the onions, carrot and celery and cook for 5-7 minutes. Add the garlic and cook for another minute. Add the tomato paste and herbs and cook for another 2-3 minutes.Add the red wine and bring to a boil. Simmer for two minutes.Add the chicken broth.Add the beans and the vegetables (except for the kale).Bring to a boil then reduce the heat and simmer, covered, for 15 minutes.
Add the pasta and simmer, covered, for another 10 minutes. Add the kale and simmer for another 3-5 minutes. Add salt and pepper to taste.
Notes
For VEGETARIAN VERSION: Omit the pancetta, use vegetable broth, and add 1/4 cup of pesto.For VEGAN VERSION same as vegetarian version plus use vegan Parmesan or omit.