Ingredients
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2 tbsp Cento Imported Extra Virgin Olive Oil
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3 oz Pancetta, finely chopped
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1 medium Yellow Onion, finely diced
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2 medium Carrots, peeled & diced
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2 stalks Celery, diced
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2 medium Yukon Gold Potatoes, peeled & diced
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1 Zucchini, diced
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1 can Cento Certified San Marzano Whole Peeled Plum Tomatoes, hand crushed
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6 cups Cento Organic Vegetable Stock
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1 Parmesan Rind
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1 Cento Bay Leaves
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1 small head Cabbage, cored & chopped
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1 bunch Swiss Chard, stems removed & chopped
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1 can Cento Cannellini Beans, drained & rinsed
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1 can Cento Red Kidney Beans, drained & rinsed
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6 oz Anna Ditalini
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Cento Fine Sicilian Sea Salt, to taste
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Cento Ground Black Pepper, to taste
Directions
In a large Dutch oven, heat olive oil over medium heat. Add pancetta and cook for 3-4 minutes, until lightly browned. Add onion, carrots and celery. Season with salt and pepper and cook for 8-10 minutes, stirring occasionally, until softened. Add potatoes and zucchini and cook for another 3-4 minutes. Stir in tomatoes and cook for 5 minutes, allowing them to break down slightly. Add stock, Parmesan rind and bay leaf. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Add cabbage, Swiss chard, cannellini beans and kidney beans. Continue simmering for 15-20 minutes, until the vegetables are tender. Remove Parmesan rind and bay leaf, then add pasta directly to the soup. Cook for 8-10 minutes, stirring frequently, until pasta is al dente. Serves 6-8.
Classic Italian Minestrone
Prep: 25 min Cook: 75 min Servings: 6-8
A hearty Italian soup filled with tender vegetables, creamy beans and ditalini pasta in a rich San Marzano tomato broth. Finished with fresh basil, grated Parmesan and a drizzle of olive oil, this comforting classic is packed with authentic Italian flavor.
Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 3 oz Pancetta, finely chopped
- 1 medium Yellow Onion, finely diced
- 2 medium Carrots, peeled & diced
- 2 stalks Celery, diced
- 2 medium Yukon Gold Potatoes, peeled & diced
- 1 Zucchini, diced
- 1 can Cento Certified San Marzano Whole Peeled Plum Tomatoes, hand crushed
- 6 cups Cento Organic Vegetable Stock
- 1 Parmesan Rind
- 1 Cento Bay Leaves
- 1 small head Cabbage, cored & chopped
- 1 bunch Swiss Chard, stems removed & chopped
- 1 can Cento Cannellini Beans, drained & rinsed
- 1 can Cento Red Kidney Beans, drained & rinsed
- 6 oz Anna Ditalini
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
- In a large Dutch oven, heat olive oil over medium heat. Add pancetta and cook for 3-4 minutes, until lightly browned. Add onion, carrots and celery. Season with salt and pepper and cook for 8-10 minutes, stirring occasionally, until softened. Add potatoes and zucchini and cook for another 3-4 minutes. Stir in tomatoes and cook for 5 minutes, allowing them to break down slightly. Add stock, Parmesan rind and bay leaf. Bring to a boil, then reduce heat to low and simmer for 15 minutes. Add cabbage, Swiss chard, cannellini beans and kidney beans. Continue simmering for 15-20 minutes, until the vegetables are tender. Remove Parmesan rind and bay leaf, then add pasta directly to the soup. Cook for 8-10 minutes, stirring frequently, until pasta is al dente. Serves 6-8.
