How To Make Hearty Minestrone Soup
This high-fiber minestrone soup is a hearty dish with pancetta, celery, carrots, white beans, carrots, tomatoes, and arugula.
In a pot, cover beans with 2 inches water and bring to a boil. Simmer over low heat until tender for about 2 hours; add water to keep beans covered. Drain beans and reserve cooking liquid.
Meanwhile, in another pot, heat 2 tablespoons oil. Add pancetta and cook over moderate heat for about 4 minutes, until crisp.
Add shallots, celery, onion, carrot, and fennel, and cook until softened.
Add garlic, crushed pepper, and bay leaves and cook, stirring, until fragrant.
Add tomato paste and cook, stirring, for 2 minutes.
Stir in tomatoes and broth; bring to a boil.
Simmer over low heat 1 hour.
Add beans and enough cooking liquid to thin out soup. Discard bay leaves; season with salt and pepper.
In a bowl, toss arugula and parsley with lemon juice and remaining 1 tablespoon oil.
Season with salt and pepper.
Serve soup in bowls; top with salad.
- Calories: 520.85kcal
- Fat: 19.61g
- Saturated Fat: 4.31g
- Trans Fat: 0.02g
- Monounsaturated Fat: 11.39g
- Polyunsaturated Fat: 2.90g
- Carbohydrates: 64.02g
- Fiber: 14.16g
- Sugar: 12.76g
- Protein: 25.47g
- Cholesterol: 16.56mg
- Sodium: 1160.03mg
- Calcium: 239.82mg
- Potassium: 2001.17mg
- Iron: 9.05mg
- Vitamin A: 221.89µg
- Vitamin C: 27.41mg
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