Two Bean Minestrone with Pancetta and Parmigiano Reggiano

Two-Bean Minestrone with Pancetta and Parmigiano Reggiano
Print Recipe
Servings
8
Servings
8
Two-Bean Minestrone with Pancetta and Parmigiano Reggiano
Print Recipe
Servings
8
Servings
8
Ingredients
Servings:
Instructions
  1. 1. In a large pot, heat the oil until hot. Add pancetta. Cook over medium heat for 3 minutes or until darkened and edges are curled. Add onion, leek, carrot, celery and garlic. Cook and stir until vegetables are tender, about 5 minutes.
  2. 2. Add broth, tomatoes with puree, garbanzo and pinto beans, cheese rind, thyme and bay leaves. Bring to a boil. Reduce heat and simmer 20 minutes.
  3. 3. Add pasta. Return to a boil and cook 6 minutes. Add green beans and kale. Simmer 1 minute. Discard cheese rind and bay leaves. Serve with grated cheese on top.