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Minestrone Soup


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Rate this recipe 4.4/5 (14 Votes)


  • 16 oz. can Red Kidney Beans
  • 1/4 lb Finely chopped pancetta
  • 1 medium Onion finely chopped
  • 2 tbsp Butter
  • 2 Diced celery stalks
  • 2 Diced carrots
  • 2 Diced Zucchinis
  • 1 Diced potatoes
  • 4 Ripe tomatoes (peeled and chopped)
  • 1 tbsp Tomato paste
  • 8 cups Chicken Broth
  • 1 cup Green beans (cut small)
  • 1 cup Ditalini Macaroni uncooked
  • 2 tbsp Chopped Parsley
  • 6 tbsp Grated Parmesan Cheese



Step 1

Sauté onions and pancetta in butter on medium heat.
Once onions are translucent add red beans, celery, carrots,
zucchini, potatoes.
Stirring for about 5 minutes.Then add tomatoes,
tomato paste, chicken broth and green beans,
bring to a boil.Lower heat and simmer covered for about
2 hours.
In a separate pan boil ditalini macaroni for about 5 minutes. Drain.
In each bowl add about 2 tbsp of pasta then pour soup over the pasta. Sprinkle with Parmesan cheese and Parsley.

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