(Gluten Free) Minestrone Soup with Pancetta
Fresh, veggie centric Minestrone in 45 minutes!
Servings 10 servings
Ingredients
- 4 strips thickly sliced pancetta, cooked and chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 small yellow onion, peeled and diced
- ½ cup green beans, trimmed and cut into 1/2" pieces
- 1 28oz can diced fire roasted tomatoes, (Muir Glen Tomatoes come in BPA free cans)
- 1 14.5oz. can crushed tomatoes
- 6 cups chicken broth
- 1 small zucchini, diced
- 1 ½ cups your choice of macaroni or penne pasta (see my gluten free suggestion in post above)
- 1 15 oz. can navy beans (can sub with peas if desired)
- ⅛ teaspoon cayenne pepper, or more if you like more of a kick
- Freshly ground pepper
- 1 Tablespoon herbs de Provence
- 3 cloves garlic, peeled and minced
- Sea Salt, to taste
Instructions
- Place Pancetta in large stock pot and cook on medium heat till done.
- Remove from pan and set on paper towels to cool, then chop.
- Add carrots, onions, celery and green beans to pot with pancetta fat. (If needed add a tablespoon of olive oil)
- Saute for 10 minutes, stirring frequently.
- Add zucchini, chopped pancetta, sauté for a few more minutes stirring often.
- Add broth, tomatoes, garlic and spices, bring to a boil. Once soup is boiling lower heat to a simmer and add pasta (if you are going to freeze this soup for later use leave pasta out and cooked pasta to thawed soup).
- Cook until pasta is al dente (usually 6-9 minutes). Add navy beans and cayenne pepper, stir and sea salt to taste, serve.