Minestrone

 

For 8 servings

• 60 ml olive oil
• 1 onion, chopped
• 1 carrot, peeled and cut into 1 cm cubes
• 1 celery stalk, cut into 1 cm cubes
• 4 slices pancetta, thinly sliced
• 4 garlic cloves, minced
• 1 bay leaf
• 80 ml red wine
• 1 can (796 mL) diced tomatoes
• 1.25 liters chicken broth
• 1 or 2 parmesan rinds (optional)
• Salt and pepper
• 1 white-fleshed potato, peeled and cut into 1cm cubes
• 125 ml soup pasta of your choice
• 250 ml green beans, trimmed and cut into 1cm pieces
• 1 zucchini, cut into 1 cm cubes
• 250 ml white beans, drained
• 60 ml fresh oregano, chopped

1. In a large saucepan, heat the oil, gently sauté the onion, carrot and celery for 4 to 5 minutes; add the pancetta, garlic and bay leaf, then continue cooking for 5 minutes.
2. Pour in the red wine and tomatoes, and cook for another 5 minutes.
3. Stir in broth and Parmesan crusts; season and simmer for 30 minutes over low heat.
4. Add the potato and continue cooking for 10 minutes; add soup noodles and remaining ingredients.
5. Simmer until the pasta is al dente; remove from heat and serve.

BON APPÉTIT