This classic Italian version of a vegetable soup is loaded with just about every vegetable under the sun, a handful or so of pasta, a tomato broth and parmesan cheese to make the perfect Minestrone!
1poundbaby new potatoes, cut in half or quartered if on the larger side
1cupmacaroni pasta
1largezucchini, cut into ½ in half moons
½bunchSwiss chardgreens removed from stems and torn into pieces about 4 cups packed, and stems cut into ½ in pieces. (keep separate)
115-ounce canred kidney beans, drained and rinsed
½cupfresh basil, torn
1cupgrated parmesan cheese, divided
Crusty bread for serving
Instructions
Heat the olive oil in a large dutch oven over medium heat. Add the pancetta and cook until golden brown but not quite crispy
Add the onion, garlic, oregano, crushed red pepper, carrots, and celery. Cook, stirring often, for 5 minutes and then add the canned tomatoes along with the juice and cook 5 minutes more
Add chicken stock, water, bay leaves, salt and pepper and bring to a simmer and cook partially covered for 10 minutes.
Add potatoes, dried pasta, zucchini, and chard stems, bring back to a boil and cook 15-20 minutes
Add rinsed beans and chard, cook another 5-8 minutes
Toss in the torn basil and ½ cup parmesan, adjust seasoning with more salt and pepper. Serve topped with more parmesan, basil a drizzle of olive oil and crusty bread
Notes
Feel free to adjust the veggies to use your favorites. You can also use any short cut pasta.