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Italian Minestrone

Posted on by crusco
25
Jan
Recipe provided by Austin Personal Chef: Carlos Crusco Ingredients 
  • 3 tbsps. Extra virgin olive oil
  • 4-6 oz. Pancetta – cut into lardons or small squares
  • 1 Red Onion – finely chopped
  • 2 Carrots – peeled and finely chopped
  • 2 Celery stalks – finely chopped
  • 4 Garlic cloves – minced
  • 4 tsps. dried Oregano
  • 1 tsp. Red-pepper flakes
  • 4 dried Bay leaf
  • 3 tbsps. Tomato paste
  • 2 cups can whole Tomatoes (broken up with hands)
  • 1 russet Potato – peeled and cubed into 1/2 inch squares
  • 1 ounce piece Pecorino cheese rind
  • 1 pound Swiss chard – stems trimmed, leaves coarsely chopped
  • 6 cups homemade or store bought Pork tock (beef, vegetable or chicken can be used too)
  • 2 cups Cannellini beans – drained and rinsed
  • Coarse Sea salt and freshly ground pepper
  • 1 cup Orecchiette pasta
  • Additions: Grilled Italian Sausage, Pecorino Cheese, Basil Pesto
Directions
  1. Heat extra virgin olive oil in a large pot on medium-high heat. Add pancetta and cook until crispy and fat is rendered. Remove the pancetta from the pot and set aside.
  2.  Add onion, carrots, and celery. Season with salt/pepper and cook for 5-6 minutes.
  3. Add garlic, oregano, red-pepper flakes, and bay leaves. Cook, stirring occasionally, until vegetables begins to turn golden, 4-5 minutes. Add tomato paste and cook another 2-3 minutes.
  4. Add tomatoes; cook until some liquid evaporates, 1 minute. Add potato, cheese rind & season with salt/pepper.
  5. Add Stock and Swiss chard; bring to a boil. Reduce heat to a simmer and taste. Adjust as needed with salt and pepper. Add the pancetta back into the pot.
  6. Cook until the vegetables start to become tender. Add pasta and cook until al dente – another 8-10 minutes. Add the Cannellini beans.
  7. When ready to serve, ladle into large bowls. Garnish with Grilled Sausage, Grated Pecorino, Basil Pesto and drizzle with more extra virgin olive oil, if desired. Enjoy!
crusco