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MINESTRONE

1 KIELBASA, DICED
1 OZ PANCETTA OR BACON
1 LEEK, CUT INTO HALF RINGS
1 ONION, CHOPPED
1 SMALL FENNEL BULB, CHOPPED
5 GARLIC GLOVES, MINCED
2 LARGE CARROTS, DICED
4 MEDIUM MUSHROOMS, QUARTERED
1/2 C RED WINE
3 C CHICKEN STOCK
1 28OZ CAN CRUSHED TOMATO
RIND OF PARMESAN
3 HOT RED PEPPERS
1 TURNIP, PEELED AND DICED
2 YUKON GOLD POTATOES, DICED
2 ZUCCHINI, CUT INTO RINGS
HANDFUL ROMANO BEANS, CUT INTO 1/2" SLICES
1/4 HEAD CABBAGE, CHOPPED
SEVERAL LEAVES OF JACINTO KALE, CHOPPED
1 15OZ CAN CANNELLINI BEANS, DRAINED AND RINSED
1 15OZ CAN KIDNEY BEANS, DRAINED AND RINSED
1 T HERBES DE PROVENÇE
2 T BASIL PESTO OR SMALL BUNCH OF FRESH BASIL, MINCED
SALT TO TASTE

MEDIUM PASTA SHELLS, COOKED PER PACKAGE
SHAVED PARMESAN

RENDER PANCETTA AND KIELBASA ON LOW IN LARGE SOUP POT.

ADD LEEKS, ONION, FENNEL, AND GARLIC AND SWEAT UNTIL TRANSLUCENT.

SAUTÉ CARROTS AND MUSHROOMS FOR A MINUTE OR TWO.

ADD REMAINING INGREDIENTS AND SIMMER UNTIL POTATOES START TO SOFTEN AND FLAVOURS MELD.

ADJUST SEASONINGS.

SERVE WITH PASTA AND PARMESAN.