A hearty minestrone soup recipe from HOSF 9088 Culinary Arts I at George Brown College
Yield: 2 litres
2 tbsp olive oil
50 g pancetta, diced
1 small sweet onion, diced small
1 tbsp tomato paste
1 carrot, small dice
2 small leeks, white and light green part only, sliced
2 celery stalks, diced small
2 medium potatoes, diced
2 zucchinis, diced
1/2 bunch white Swiss chard, leaves shredded, stems peeled and diced
2 garlic cloves, puréed
200 g canned San Marzano tomatoes (4 with juice), seeded and diced
1.5 l chicken stock
200 g Romano beans
1/2 bunch basil, leaves chiffonade
1/4 bunch parsley, leaves chopped
Coarse sea salt, to taste
Freshly ground black pepper, to taste
60 g grated Parmigiano Reggiano
3 tbsp extra virgin olive oil
1. In a large pot, heat the oil. Sweat the pancetta. Cook the onion until translucent.
2. Stir in tomato paste and cook until it becomes a rusty colour.
3. Add the carrots, leeks, celery, potato, zucchini, chard stems, and garlic.
4. Add tomatoes and stock or water to cover the vegetables to 5cm/2 inches. Bring to a boil, reduce the heat, and simmer until the vegetables are tender but still retain their shape, about 20 minutes.
5. Add the beans and chard leaves. Cook for an additional 10 minutes.
6. Season to taste. Stir in the herbs.
7. Serve with a sprinkle of Parmigiano and a drizzle of extra virgin olive oil.