Our favorite Minestrone Soup recipe! It's brimming with fresh vegetables, a savory broth, and you get an exciting flavor boost from a bit of pancetta. A quick and simple soup that's just what you need after a long chilly day.Makes approximately 8 cups.
Heat pancetta with olive oil in a pot over medium heat. Cook until just lightly browned, about 4 - 5 minutes.
Add onion, carrot and celery and saute until starting to soften, about 7 minutes.
Add garlic and saute 1 minute longer.
Pour in broth, water, tomatoes, and add zucchini, rosemary, and parmesan rind.
Bring to a simmer over medium-high heat. Then reduce heat to medium-low, cover and simmer, stirring once halfway through, about 10 minutes total or until zucchini is tender.
Remove rosemary and parmesan rind. Season to taste with salt and pepper (you shouldn't need much salt, it's already fairly salty).
Stir in kidney beans and spinach and let heat through, about 30 seconds. For a brothier soup you can add in a little more broth to thin as desired.
Serve warm with shredded parmesan and red pepper flakes if desired.
*This is an Italian pork. I buy it at the deli counter, Boar's Head brand is a good option. Ask for it thick cut, about 1/4-inch thick.Try it with other vegetables you may have on hand, minestrone is so versatile. Here are some good options (add more broth to thin and more fresh herbs to season as desired):