🍽️ Hearty Minestrone with Crispy Pancetta

Name: Hearty Minestrone with Crispy Pancetta
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g starchy potatoes (2 starchy potatoes); 2 carrots; 80 g white cabbage (or Savoy cabbage); 2 tomatoes; 1 stalk celery; 200 g green beans; 1 onion; 1 clove of garlic; 60 g pancetta (sliced); 2 tbsp olive oil; 4 sprigs thyme; 150 g peas (fresh or frozen and thawed); 120 g short pasta; 2 sprigs basil; salt; pepper (from the mill); 40 g freshly grated Parmesan (for serving)

421 kcal · 30 min · 4 servings

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Ingredients

300 g starchy potatoes (2 starchy potatoes)
2 carrots
80 g white cabbage (or Savoy cabbage)
2 tomatoes
1 stalk celery
200 g green beans
1 onion
1 clove of garlic
60 g pancetta (sliced)
2 tbsp olive oil
4 sprigs thyme
150 g peas (fresh or frozen and thawed)
120 g short pasta
2 sprigs basil
salt
pepper (from the mill)
40 g freshly grated Parmesan (for serving)

Instructions

1. Peel the potatoes and the carrots.
2. Cut the potatoes into small cubes of about one centimeter in size.
3. Halve the carrots lengthwise and slice them into thin rounds of three to four millimeters thick.
4. Wash the savoy cabbage and remove the hard leaf ribs.
5. Cut the savoy cabbage leaves into squares of about three by three centimeters.
6. Wash the tomatoes and cut a small cross into the bottom of each fruit.
7. Bring a small pot of water to a boil.
8. Dip the tomatoes briefly into the bubbling water until the skin splits.
9. Remove the tomatoes with a slotted spoon and place them immediately into ice water.
10. Drain the water and peel the skin off the tomatoes with a small knife.
11. Cut the peeled tomatoes into quarters.
12. Heat some oil in a large pot.
13. Fry the pancetta, onions, and garlic until they are translucent.
14. Deglaze the mixture with about one liter of water.
15. Add the potatoes, carrots, celery, savoy cabbage, and beans to the pot.
16. Tie the thyme sprigs together with kitchen twine.
17. Add the tied thyme sprigs to the soup.
18. Bring everything to a boil.
19. Reduce the heat and let the soup simmer for fifteen to twenty minutes.
20. Stir the soup occasionally.
21. Add the prepared tomatoes, peas, and pasta to the pot.
22. Simmer the soup for another ten minutes until the pasta is cooked.
23. Wash the basil and shake it dry.
24. Pluck the basil leaves from the stems.
25. Cut the leaves into thin strips.
26. Remove the tied thyme sprigs from the soup.
27. Stir the cut basil into the soup.
28. Season the soup with salt and pepper to taste.
29. Serve the minestrone with freshly grated Parmesan.

Nutrition per serving

kcal: 421
Protein: 15 g · Fett/Fat: 19 g · Carbs: 47 g