Two-bean minestrone with pancetta & Il Villaggio Parmigiano-Reggiano
Ingredients
- 3 Tbsp. extra virgin olive oil
- 5 oz. pancetta, chopped
- 1 medium onion, chopped
- 1 medium leek, white & tender green parts chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 4 garlic cloves, minced
- 2 quarts chicken broth
- 1 can (28 oz.) Italian tomatoes in puree, chopped, puree reserved
- 1 can (15 oz.) garbanzo beans, rinsed & drained
- 1 can (15 oz.) pinto beans, rinsed & drained
1¼ oz. piece Il Villaggio® Parmigiano-Reggiano rind
- ¾ tsp. dried thyme
- 2 bay leaves
- ½ cup ditale pasta (or another small tube pasta)
- 4 oz green beans, cut into 1″pieces (1 cup)
- 1 oz. kale, stems discarded, leaves chopped (1 cup)
- grated Il Villaggio® Parmigiano-Reggiano
At a glance
Recipe type: Snacks & Appetizers
Serves: 8
Cook time:
Total time:
Instructions
- 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.
- 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.
- 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. Makes 14½ cups.
- DON’T TOSS THAT RIND! Don’t toss those Parmigiano-Reggiano rinds; they can infuse many tomato-and beef-based soups, broths, stews & sauces with a rich, tangy flavor! Simply simmer them along with the rest of the ingredients in the base, then discard before serving.
