White Kidney Beans and Pancetta Minestrone
White Kidney Beans and Pancetta Minestrone

Preparation time 20 minutes

Total time: 1 hour

Ingredients

  1. 1 tin (540 mL / 19 oz) white kidney beans, rinsed and drained
  2. 125 mL (1/2 cup) small shell pasta
  3. To taste, salt and pepper
  4. To taste, grated Parmesan cheese
  5. To taste, chopped fresh basil
  6. 2 Zucchini (yellow or green)
  7. 1 tin (540 mL / 19 oz) diced tomatoes (do not drain)
  8. 2.5 L (10 cups) reduced-sodium chicken broth
  9. 2 bay leaves
  10. 3 potatoes
  11. 4 carrots
  12. 1 celery stalk
  13. 1 garlic clove
  14. 1 onion
  15. 60 g (2 oz) Diced pancetta

  1. To taste, chopped fresh basil

Directions

  1. Heat oil in a saucepan over medium heat. Add pancetta, onion and garlic.
  2. Sauté, stirring, for about 2 minutes or until onion is translucent (do not allow to brown). Add celery, carrots, potatoes, bay leaves, chicken broth, and tomatoes.
  3. Bring to a boil over high heat and then reduce to medium. Simmer uncovered for 20 minutes. Add zucchini, white kidney beans, and pasta.
  4. Bring to a boil over high heat; reduce to medium and continue cooking for 8 to 10 minutes. Season with salt and pepper to taste. Remove bay leaves.
  5. Serve in shallow soup bowls, garnished with Parmesan and basil.

Aide-gourmet tip: Replace pancetta with bacon. You can also use other legumes, such as red kidney beans, black-eyed peas, black beans, or our Compliments Six-Bean Blend.

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