The title translates to Roman Soup with Pasta and Vegetables. We here at home refer to it as minestrone soup; easier to remember.
This is one of my all-time favorite soups to make for winter. Though it is only fall, beautiful pleasant afternoons have lead to cool evenings once the sun goes down, and I could not wait. This soup always satisfys and I have been craving something healthy, after not so healthy eating this week.
I usually make this with salad macaroni rather than the elbow shaped pasta - it makes for a prettier presentation.
The recipe comes from the book The Classic Pasta Cookbook by Giuliano Hazan. His recipes are easy to prepare and so far have not disappointed.
Success meter (1-3): 3+
Wholesome goodness.
Look at all those leafy greens.
Chard, kale, butter lettuce, and cabbage.
I have always bought pancetta from the deli in the past.
I did not know I had a choice of cured or uncured.
Not sure what I have bought previously.
This is "salad macaroni" which I prefer to use in this soup,
and realized only as I was writing this that I had it in
the pantry.
The aromatics: onion, celery, carrot, rosemary, (and pancetta).
Throw your greens in after sautéing your aromatics.
Cook down..
Add broth.
Voila!
The best soup ever!
