Minestrone With Pancetta Recipe

Ingredients

7 ounces pancetta or bacon, cut into 1/2-inch dice 

1 leek, white and light-green parts, washed well and roughly chopped 

1 onion, cut into 1/4-inch dice 

2 carrots, cut into 1/4-inch dice 

1 stalk celery, cut into 1/4-inch dice 

1 russet potato, peeled and cut into 1/2-inch dice 

1 small zucchini, quartered and sliced lengthwise 

1/2 cup green beans, trimmed, cut into 1-inch pieces 

1/2 cup frozen corn, thawed 

6 cups water 

1 pint Canned Tomato a Pezzetti 

1 15 1/2-ounce can cannellini beans, drained and rinsed 

3 ounces cooked baby shell pasta (about 1 cup) 

Coarse salt and freshly ground pepper 

Chopped fresh herbs, for garnish 

Grated Parmesan cheese, for garnish 

Preparation

In a medium saucepan, cook pancetta over medium heat until browned, about 8 minutes. Add leek and onion; cook until translucent, about 7 minutes. Stir in vegetables, the water, and tomatoes; simmer, uncovered, until vegetables are tender, about 30 minutes. Add cannellini beans and pasta, and season with salt and pepper. Serve garnished with herbs and Parmesan cheese.