Best Chef Johns Minestrone Soup Recipes
CHEF JOHN'S MINESTRONE SOUP
This is the type of dish I never make the same way twice, but I hope you give this amazing minestrone recipe a try soon, but only once.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h45m
Yield 6
Number Of Ingredients 20
Steps:
- Heat 2 tablespoons olive oil in large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2 to 3 minutes. Stir in onions and celery; cook and stir until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
- Pour chicken broth, water, and plum tomatoes into the pancetta and onion mixture. Bring to a simmer.
- Stir cranberry beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until cranberry beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
- Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and black pepper to taste.
- Stir in pasta and increase heat to medium-high and simmer until pasta is tender, about 15 minutes. Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsley.
Nutrition Facts : Calories 483.6 calories, Carbohydrate 53.9 g, Cholesterol 15.8 mg, Fat 23 g, Fiber 14.4 g, Protein 17.9 g, SaturatedFat 4.9 g, Sodium 2019.6 mg, Sugar 7.5 g
CHEF JOHN'S KINDA, SORTA MINESTRONE SOUP
The original recipe comes from Chef John on Foodwishes.com. The original recipe uses fresh shelled cranberry beans. We can't find them, so we subbed the dry cannellini beans. It also used a 15 oz. can of drained garbanzo beans. We have a general preference for starting from dry. The original also uses ditalini pasta. We can't find in in whole wheat, so we've subbed the whole wheat macaroni. We also added the chicken, it adds more protein and deepens the flavor. This has become a staple in our meal rotation. It also freezes quite well. And as you can see, the recipe is flexible, we like the cabbage, but other veggies could be substituted or added. Add some good bread and you've got a great meal.
Provided by OliveLover
Categories European
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Place cannellini beans in pressure cooker and cook at pressure for 12-15 minutes.
- Place garbanzo in pressure cooker and cook at pressure for 12-15 minutes.
- While beans are cooking, heat 2 tablespoons olive oil in a large stock pot over medium-high heat. Add pancetta; cook and stir until it begins to brown, 2-3 minutes. Add chicken; stir until cooked. Stir in onions and celery; cook until onions start to turn translucent, about 3 minutes. Stir in minced garlic and cook for another minute.
- Pour in chicken broth, water, and plum tomatoes into the pancetta, chicken and onion mixture. Bring to a simmer. Stir in cannellini beans, cabbage, garbanzo beans, red pepper flakes, Italian seasoning, and 2 teaspoons salt into broth mixture. Bring to a simmer and cook until beans are tender, adding more water as needed if the soup becomes too thick, about 45 minutes.
- Stir in Swiss chard and simmer until softened, about 15 minutes. Season with salt and pepper to taste.
- Stir in macaroni, and increase heat to medium-high and simmer until tender, about 20 minutes.
- Ladle into bowls and top with extra virgin olive oil, Parmigiano-Reggiano cheese, and Italian parsely.
Nutrition Facts : Calories 635.6, Fat 21.7, SaturatedFat 3.8, Cholesterol 17.9, Sodium 1537.9, Carbohydrate 79.9, Fiber 25.3, Sugar 13.1, Protein 35.2
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