I bet I know what you are thinking. Minestrone, a thin watery, tomatoey soup, with limp overcooked vegetables. Not this minestrone. It is bold and hearty and should satisfy your desire for a substantial stick to your ribs whole meal soup. Guaranteed to make you feel warm and cozy. I discovered this minestrone in Ruth Reichl’s “Gourmet” cookbook. It is flavored with pancetta and slow cooked vegetables, with pureed and whole white beans, kale, cabbage, zucchini and green beans. Topped with a sprinkle of fresh grated Parmiagiano-Reggiano, it’s the real deal. I usually double the recipe when I make it so I can share with family and friends. I love to see those happy faces when I drop off a container of homemade minestrone and a fresh baked baguette.

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