Minestrone
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This is a basic minestrone to which you can easily add pasta, potatoes, other vegetables, a parmesan rind, or none of the above. You can make a vegetarian version by omitting the pancetta and using vegetable stock. Or you can make it even less vegetarian by using marrow bones instead of, or in addition to, stock.
Minestrone
1/4 pound pancetta, diced
1 medium onion, diced
3-4 garlic cloves, minced
4 carrots, peeled and diced
4 celery stalks, diced
1 can canellini beans
1 can whole plum tomatoes, crushed
1 tsp dried rosemary
1 tsp dried thyme
1 carton chicken or vegetable stock
Salt and pepper, to taste
In a large, heavy pot, cook pancetta over medium heat until well browned. Add onion, garlic, carrots and celery (if needed, add a little olive oil first) and cook until onions are softened. While that’s happening, rinse beans and, using an immersion blender, puree half of them in a little water. After about 7 minutes, add all remaining ingredients, mixing well. Bring to a boil, reduce heat to low and simmer for one hour, stirring occasionally.