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.
Serves:
Ingredients
- 1¼cupswhite beans,dried
- 3tbspextra virgin olive oil
- 2ozpancetta
- 2mediumshallots
- 2largecelery ribs
- 1mediumonion
- 1largecarrot
- ½fennel bulb
- 4clovegarlic
- ½tspred pepper,crushed
- 2bay leaves
- 2tbsptomato paste
- 1canplum tomatoes
- 1qtchicken broth,low sodium
- salt and freshly ground pepper
- 1cupbaby arugula
- ½cupflat leaf parsley leaves
- 1tbspfresh lemon juice
Instructions
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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.
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Meanwhile, in another pot, heat 2 tablespoons oil. Add pancetta and cook over moderate heat for about 4 minutes, until crisp.
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Add shallots, celery, onion, carrot, and fennel, and cook until softened.
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Add garlic, crushed pepper, and bay leaves and cook, stirring, until fragrant.
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Add tomato paste and cook, stirring, for 2 minutes.
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Stir in tomatoes and broth; bring to a boil.
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Simmer over low heat 1 hour.
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Add beans and enough cooking liquid to thin out soup. Discard bay leaves; season with salt and pepper.
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In a bowl, toss arugula and parsley with lemon juice and remaining 1 tablespoon oil.
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Season with salt and pepper.
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Serve soup in bowls; top with salad.
Nutrition
- 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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