Name: Hearty Minestrone Soup
Yield: 4
Ingredients: 1 1/4 c. dried white beans -; 3 tbsp. extra-virgin olive oil -; 2 oz. pancetta -; 2 medium shallots -; 2 large celery ribs -; 1 medium onion -; 1 large carrot -; 1/2 fennel bulb -; 4 clove garlic -; 1/2 tsp. crushed red pepper -; 2 bay leaves -; 2 tbsp. tomato paste -; 1 can plum tomatoes -; 1 qt. low-sodium chicken broth -; Salt and freshly ground pepper -; 1 c. baby arugula -; 1/2 c. flat-leaf parsley leaves -; 1 tbsp. fresh lemon juice -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Hearty Minestrone Soup

1. 1 1/4 c. dried white beans -

2. 3 tbsp. extra-virgin olive oil -

3. 2 oz. pancetta -

4. 2 medium shallots -

5. 2 large celery ribs -

6. 1 medium onion -

7. 1 large carrot -

8. 1/2 fennel bulb -

9. 4 clove garlic -

10. 1/2 tsp. crushed red pepper -

11. 2 bay leaves -

12. 2 tbsp. tomato paste -

13. 1 can plum tomatoes -

14. 1 qt. low-sodium chicken broth -

15. Salt and freshly ground pepper -

16. 1 c. baby arugula -

17. 1/2 c. flat-leaf parsley leaves -

18. 1 tbsp. fresh lemon juice -

How to cook deliciously - Hearty Minestrone Soup

1. Stage

In a pot, cover beans with 2 inches water and bring to a boil. Simmer over low heat until tender, about 2 hours; add water to keep beans covered. Drain beans and reserve cooking liquid.

2. Stage

Meanwhile, in another pot, heat 2 tablespoons oil. Add pancetta and cook over moderate heat until crisp, 4 minutes. Add shallots, celery, onion, carrot, and fennel, and cook until softened. Add garlic, crushed pepper, and bay leaves and cook, stirring, until fragrant. Add tomato paste and cook, stirring, 2 minutes. Stir in tomatoes and broth; bring to a boil. Simmer over low heat 1 hour. Add beans and enough cooking liquid to thin out soup. Discard bay leaves; season with salt and pepper.

3. Stage

In a bowl, toss arugula and parsley with lemon juice and remaining 1 tablespoon oil. Season with salt and pepper. Serve soup in bowls; top with salad.