Hearty (And Healthy!) Minestrone

Cheers to the New Year and unfortunately, to putting an end to all that rich, indulgent, holiday food... for now.  January, the first month of the new year, is known for many things, including resolutions, wretched cold weather, and wreaking havoc on our immune systems.  Blah.  In the spirit of January, I thought I would whip up a warm, comforting soup that is as veggie-packed as it is palate-pleasing.  The one indulgence?  A little pancetta.  A little bit is enough to boost the flavor without boosting the calories too much.  Hopefully this soup will help you to chase away the dreary January doldrums!

Hearty Minestrone (adapted from a recipe by Giada de Laurentiis)


2 TBSP olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4-5 thick slices pancetta, coarsely chopped
2 cloves of garlic, minced
1 big bunch of your favorite winter-y green, coarsely chopped (I used escarole, but Swiss chard, kale, or even spinach would work too)
1 russet potato, peeled and cut into 1/2 inch cubes
1 14.5 oz. can Italian diced tomatoes
4-5 sprigs fresh thyme (just pull off the little leaves by running your thumb and forefinger up each sprig)
1 15 oz. can cannellini beans, drained and rinsed
4 cups low-sodium chicken broth (you could use beef or vegetable broth too)
1 piece of parmesan cheese rind (I recommend tossing them in your freezer after you've used all the cheese, they're great in soup!)
2 TBSP chopped fresh Italian parsley leaves
Salt and pepper, to taste

Heat 2 TBSP of olive oil over medium heat in your favorite soup pot (make sure it holds at least 4 quarts).  Add the onion, celery, carrots, garlic and pancetta.  Saute until the onions are soft and translucent, about 10 minutes.  

Flavor in the making!

Add the escarole and potatoes and saute until the escarole starts to wilt.  Add the tomatoes (don't drain them, throw it all in!) and thyme and stir to incorporate.  Add a good sprinkling of salt and pepper, this will help the tomatoes to release their juices.  Simmer until the tomatoes and escarole are soft, about 6-8 minutes.  Add the beans, chicken stock, and parmesan rind.  Cover the pot and let it simmer away, stirring occasionally, until the potatoes are cooked and the flavors have melded, about 15-20 minutes.

Almost ready to eat!

Before serving, remove the parmesan rind, sprinkle in the parsley, and give the soup one last stir.  Give it a quick taste and add salt and pepper, if necessary.  Serve with toasted Italian bread to mop up all that delicious goodness!