Chef Johns Minestrone Soup Recipes

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.

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.

Steps:

• Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown on all sides, 5 to 7 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
• Reduce the heat to medium. Add the carrots, celery, onions, garlic, bay leaves, red pepper flakes, 4 teaspoons salt and 1/2 teaspoon black pepper and cook, stirring occasionally, until tender but not browned, 6 to 8 minutes. Add the potatoes and zucchini and cook, stirring occasionally, until slightly softened, about 5 minutes. Return the pancetta to the pot, stir in the tomatoes and 8 cups water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are just tender, about 20 minutes.
• Add the kale, beans and their liquid and pasta and continue to cook until the pasta is cooked through and the kale is tender, about 10 minutes. Discard the bay leaves and season with more salt and pepper if necessary. Serve with grated Parmesan.