Minestrone

Last night we made a family favorite, Minestrone soup.  OJ loves this soup because it reminds him of serving his mission in northern California. Penny loves all the veggies, especially the squash ("kwash!).  I pretty much love any kind of soup.  It's just so comforting and warms me up from the inside out.  Cooking this one always makes me think of my Grandpa Pugh.  I spent hours making soups with him.  I think this one especially makes me think of him because it starts with pancetta (like bacon, but not smoked) and onion.  He used to make these delicious dutch oven potatoes with bacon, potatoes and onion.  Yum!

We found this recipe a couple months ago when OJ was thinking about his mission.  It's light and so flavorful, I only had to add a little pepper to season it.  It's so good, I hope you like it too!

Super Quick Minestrone

from Michael Chiarello  www.foodnetwork.com

Ingredients

• 1 cup (4 ounces) tubetti pasta, or other small pasta shape
• Extra-virgin olive oil
• 6 cups chicken stock
• 1/4 pound pancetta, cubed
• 6 medium garlic cloves, each cut in 1/2 lengthwise
• 2 cups finely chopped yellow onions (2 small onions)
• 1 cup small-diced celery (2 medium stalks)
• 1 cup small-diced carrots (2 to 3 medium carrots)
• 1 tablespoon finely chopped rosemary or thyme leaves
• 1 (14-ounce) can cannellini beans, drained and rinsed
• 1 (14 1/2-ounce) can diced tomatoes
• 4 cups small-diced zucchini (green/yellow) (5 small zucchini)
• 2 cups small-diced, peeled russet potatoes (1 large russet)
• Salt and freshly ground black pepper
• 1 cup freshly grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking.

In a large saucepan over medium heat, warm the chicken stock.

In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add thepancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add theonions, celery, and carrots.

Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with Parmesanand olive oil passed at the table.

Cooking notes: Add the cooked pasta just before serving. If it sits in the soup too long, it develops a flabby texture. Tubetti (little hollow tubes) are the classic pasta for minestrone, but you could substitute another small shape of pasta.