Mighty Minestrone
2018-02-08 19:49:21
Yields 8
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Nutrition Facts
Serving Size
5584g
Yields
8
Amount Per Serving
Calories 3475
Calories from Fat 1778
% Daily Value *
Total Fat 200g
308%
Saturated Fat 70g
350%
Trans Fat 0g
Polyunsaturated Fat 18g
Monounsaturated Fat 99g
Cholesterol 325mg
108%
Sodium 7837mg
327%
Total Carbohydrates 237g
79%
Dietary Fiber 48g
190%
Sugars 60g
Protein 196g
Vitamin A
931%
Vitamin C
430%
Calcium
363%
Iron
129%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1/3 pound sliced pancetta, chopped
- 3 medium red onions, chopped
- 4 celery ribs, chopped
- 2 medium carrots, chopped
- 1/3 cup extra-virgin olive oil
- 1 bunch kale (or Swiss chard)
- 6 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 (28-ounce) can whole tomatoes in juice
- 3 quarts hot water
- 5 cups coarsely chopped spinach (6 ounces)
- 5 cups coarsely chopped escarole (1/2 pound)
- 1 piece Parmigiano-Reggiano rind (about 3 by 11/2 inches)
- 1 (19-ounce) can cannellini beans, rinsed and drained
- ½ cup dried ditalini or other small pasta
- Extra-virgin olive oil for drizzling
- Grated Parmigiano-Reggiano
Instructions
- Cook pancetta, onions, celery and carrots in oil in a wide 7-to 9-quart heavy pot over medium heat, stirring occasionally, while preparing chard.
- Cut out stems from kale and chop stems, reserving leaves. Stir kale stems into pancetta mixture with garlic, 1 teaspoon salt, and 3/4 teaspoon pepper and continue cooking, stirring occasionally, until vegetables are very tender and begin to stick to bottom of pot, about 45 minutes total.
- Push vegetables to one side of pot. Add tomato paste to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes.
- Stir paste into vegetables and cook, stirring, 2 minutes. (Paste may stick to pot, but don't let it burn.)
- Stir in tomatoes with their juice, breaking them up with a spoon, then add hot water (3 quarts), scraping up any brown bits from bottom of pot.
- Bring to a simmer.
- Stir in spinach, escarole, chopped kale leaves and Parmesan rind.
- Simmer, covered, until greens are tender, about 40 minutes.
- Stir in beans and pasta, simmer, partially covered, for 10-15 minutes or until pasta is tender. Discard rind. Season soup with salt and pepper.
Adapted from Recipe adapted from Gourmet
Adapted from Recipe adapted from Gourmet
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