Wednesday, December 22, 2010

Minestrone Soup

1 can Northern white beans
2 TBSP olive oil
3 medium carrots, sliced
2 stalk(s) celery, sliced
1 large onion, diced
2 ounce(s) pancetta or bacon, sliced, diced
1 pound(s) all-purpose potatoes, peeled and cut into 1/2-inch cubes
2 medium (8 ounces each) zucchini, 1/2 inch cubes
1/2 medium (1 pound) head savoy cabbage, sliced to equal 4 cups
1 large garlic clove, crushed
3 1/2 c homemade chicken broth or 2 cans commercial
1 can (14 1/2 ounces) diced tomatoes
1/2 tsp salt

In a large soup pot, heat olive oil over medium-high heat. Add carrots, celery, onion, and pancetta; cook 10 minutes or until onions begin to brown, stirring occasionally.

Add potatoes, zucchini, cabbage, and garlic; cook, stirring constantly, until cabbage wilts.

Add chicken broth, tomatoes with their juice, and 1 cup water; heat to boiling over high heat. Reduce heat to low; cover and simmer 30 minutes or until vegetables are tender.

In blender or food processor with knife blade attached, blend 1/2 cup beans with 1 cup soup until pureed. Stir salt, bean puree, and remaining beans into soup; heat to boiling. Reduce heat to low; cover and simmer 10 minutes.

** This is delicious topped with pesto sauce.

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