How To Make Minestrone Soup | Recipe | Rockin Robin Cooks
Channel: Rockin Robin Cooks
Date: 24/09/2019

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This video description contains  affiliate links.  If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you.  This helps support this channel so that I can continue to bring you more content.  Thank you very much for your support!  ~ Rockin Robin



Minestrone Soup
Ingredients:
1 can cannellini  beans
4 ounces of Pancetta, chopped into small pieces
2 large carrots, chopped into ¼ inch chunks
2 celery stalks, super fine dice
1 yellow onion, super fine dice
4 cloves garlic, minced
2 medium zucchini, cut into ¼ inch chunks
1 large sweet potato, cut into ¼ inch chunks
1 bunch of greens, kale, chard, or spinach, cut into chunks
1 cup dried porcini mushrooms, soaked in hot water for 20 min. then chopped.
1 quart chicken broth
1 quart beef broth, I used Trader Joes.
1 bunch of fresh sage, thyme, rosemary, tied together with butcher’s twine.
14 oz of San Marzano tomatoes, I blended them in a blender
1 large bunch fresh basil, chiffonade ( roll leaves and chop)
1 Parmesan Reggiano rind
1 cup noodles, I use Trader Joe’s Gluten Free noodles
Olive oil
Salt and pepper

Directions:
Preheat a large frying pan or 6 qt. + stockpot over medium high heat. Once hot, add 1 tsp olive oil. Swirl pan and add the Pancetta and cook for 3 to 5 minutes stirring frequently.  Add the mirepoix (onion, celery, and carrots), salt and pepper. Stir to combine and cook for about 15 to 18 minutes.

Next add the zucchini and sweet potatoes along with some salt and pepper. Cover and cook for another 15 minutes. Transfer these ingredients to a large 6 qt. Stockpot.

Next add the chicken and beef broth and the kale and the bunch of herbs (sage, rosemary, and thyme) There is a song about that. Do you remember the song Scarboro Fair? Great Song.

Anyway, add the tomato, the parmesano reggiano cheese rind, the mushrooms, and the basil. Stir everything to combing and then cover and simmer for at least 1 hour but 2 is even better. Keeping the lid on will help keep the broth from evaporating. 

After an hour or two of simmering, add the noodles the last say 15 minutes of cooking along with the beans.  Taste the broth and add salt and pepper if needed.

Serve the minestrone soup with some nice sourdough bread that you have toasted. This soup is loaded with flavor that I’m positive you will love!  I hope you try my minestrone soup recipe! Leave me a comment!

Thanks for watching and sharing!
Rockin Robin
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#minestronesoup
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