Two Bean Minestrone with Pancetta and Parmigiano Reggiano

Yield:
Serves 8 (Makes 14-1/2 cups)

Ingredients:

  1. 3 Tablespoons extra virgin olive oil
  2. 5 ounces pancetta, chopped
  3. 1 medium onion, chopped
  4. 1 medium leek, white and tender green parts, chopped
  5. 1 large carrot, chopped
  6. 1 stalk celery, chopped
  7. 4 cloves garlic, minced
  8. 2 quarts chicken broth
  9. 1 can (28 oz.) Italian tomatoes in puree, chopped, puree reserved
  10. 1 can (15 oz.) garbanzo beans, rinsed and drained
  11. 1 can (15 oz.) pinto beans, rinsed and drained
  12. 1-1/4 oz. piece of Il Villaggio Parmigiano Reggiano rind*
  13. 3/4 teaspoon dried thyme
  14. 2 bay leaves
  15. 1/2 cup ditalini pasta (or another small tube pasta)
  16. 1 cup (4 oz.) fresh green beans, cut into 1-inch pieces
  17. 1 cup (1 oz.) kale, stems discarded, leaves chopped
  18. Grated Il Villaggio Parmigiano Reggiano
Directions:

1. In a large pot, heat the oil until hot. Add pancetta. Cook over medium heat for 3 minutes or until darkened and edges are curled. Add onion, leek, carrot, celery and garlic. Cook and stir until vegetables are tender, about 5 minutes.

2. Add broth, tomatoes with puree, garbanzo and pinto beans, cheese rind, thyme and bay leaves. Bring to a boil. Reduce heat and simmer 20 minutes.

3. Add pasta. Return to a boil and cook 6 minutes. Add green beans and kale. Simmer 1 minute. Discard cheese rind and bay leaves. Serve with grated cheese on top.

*Don't Toss That Rind!
Don't toss those Parmigiano-Reggiano rinds; they can infuse many tomato and beef based soups, broths, stews and sauces with a rich, tangy flavor! Simply simmer them along with the rest of the ingredients in the base, then discard before serving.



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