Enhanced Minestrone Con Pancetta

Ingredients

• Pancetta (4 ounces, diced)
• Olive oil (1 tablespoon)
• Onion (1, chopped)
• Carrot (1, diced)
• Celery (1 stalk, diced)
• Garlic (2 cloves, minced)
• Zucchini (1, diced)
• Green beans (1 cup, trimmed and cut into 1-inch pieces)
• Tomato (1 large, diced)
• Cannellini beans (1 can (15 oz), drained and rinsed)
• Ditalini pasta (1 cup)
• Vegetable broth (6 cups)
• Fresh basil (1/4 cup, chopped (for garnish))
• Parmesan cheese (1/2 cup, grated (for serving))
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a large pot over medium heat, cook the diced pancetta until crispy, about 5-7 minutes. Remove the pancetta from the pot and set aside, leaving the rendered fat.
2. In the same pot, add 1 tablespoon of olive oil if needed. Sauté the chopped onion, diced carrot, and diced celery until the vegetables are tender, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the diced tomato, zucchini, green beans, and cannellini beans. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld.
4. While the soup simmers, cook the ditalini pasta according to the package instructions. Drain and set aside.
5. After 20 minutes of simmering, return the crispy pancetta to the pot along with the cooked ditalini pasta. Stir to combine and let simmer for an additional 5 minutes to heat through.
6. Season the soup with salt and black pepper to taste. Serve hot, garnished with fresh basil and a generous sprinkle of grated Parmesan cheese.