Name: Chef John's Minestrone Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Chopped pancetta - 3 ounces; Onion, diced - 1; Diced celery - 1 cup; Garlic, minced - 4 cloves; Chicken broth - 4 cups; Water, plus more as needed - 2 cups; Plum tomatoes, crushed fine - 1 (28 ounce) can; Cranberry beans, shelled - 1 cup; Chopped cabbage, or more to taste - 2 cups; Garbanzo beans, drained - 1 (15 ounce) can; Red pepper flakes, or to taste - 1 teaspoon; Italian seasoning - 1 teaspoon; Salt - 2 teaspoons; Swiss chard, chopped - 1 bunch; Ditalini pasta - ⅔ cup; Salt and ground black pepper - ⅔ cup; Extra virgin olive oil, for drizzling - ¼ cup; Finely grated Parmigiano-Reggiano cheese - ¼ cup; Chopped fresh Italian flat-leaf parsley - ¼ cup

Ingredients for - Chef John's Minestrone Soup

1. Olive oil 2 tablespoons

2. Chopped pancetta 3 ounces

3. Onion, diced 1

4. Diced celery 1 cup

5. Garlic, minced 4 cloves

6. Chicken broth 4 cups

7. Water, plus more as needed 2 cups

8. Plum tomatoes, crushed fine 1 (28 ounce) can

9. Cranberry beans, shelled 1 cup

10. Chopped cabbage, or more to taste 2 cups

11. Garbanzo beans, drained 1 (15 ounce) can

12. Red pepper flakes, or to taste 1 teaspoon

13. Italian seasoning 1 teaspoon

14. Salt 2 teaspoons

15. Swiss chard, chopped 1 bunch

16. Ditalini pasta ⅔ cup

17. Salt and ground black pepper ⅔ cup

18. Extra virgin olive oil, for drizzling ¼ cup

19. Finely grated Parmigiano-Reggiano cheese ¼ cup

20. Chopped fresh Italian flat-leaf parsley ¼ cup

How to cook deliciously - Chef John's Minestrone Soup

1 . Stage

Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.

2 . Stage

Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.

3 . Stage

Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.

4 . Stage

Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.

5 . Stage

Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.