Winter Olive Oil Minestrone Soup

Posted by in Recipes on Oct 10, 2012 . .


1 cup (4 ounces) tubetti pasta, or other small pasta shape
1/4 cup plus 1 tablespoon Olive Cart California Picual Extra Virgin Olive Oil, divided
6 cups chicken stock
1/4 pound pancetta, cut into 3 pieces
6 medium garlic cloves, halved lengthwise
2 cups finely chopped yellow onions
1 cup diced celery
1 cup diced carrots
1 tablespoon finely chopped rosemary or thyme leaves
1 (14-ounce) can cannellini beans, drained and rinsed
1 (14 1/2-ounce) can diced tomatoes
4 cups diced zucchini
2 cups diced, peeled russet potatoes
Salt and freshly ground black pepper, to taste
1 cup freshly grated Parmesan cheese


  1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with 1 tablespoon olive oil to prevent sticking.
  2. In a large saucepan over medium heat, warm the chicken stock. In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally.
  3. Lower the heat to medium and add the onions, celery, and carrots. Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup.
  4. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with Parmesan and Olive Cart Chilean Picual olive oil passed at the table.
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