Minestrone

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot over medium-low heat, combine the extra-virgin olive oil and guanciale. Cook, stirring frequently, for 7 to 10 minutes or until the guanciale is crisp, browned, and has rendered most of its fat.

Step 2

Increase the heat to medium, and add the carrots, yellow onion, garlic, and celery. Season to taste with kosher salt and black pepper. Sauté for 4 minutes or until the vegetables begin to soften, stirring frequently.

Step 3

Increase the heat to medium-high, and add the tomatoes, Yukon Gold potato, chicken stock, fennel, and oregano. Bring to a boil, and then reduce the heat to low. Cover and simmer for 15 minutes or until the potatoes are fork-tender.

Step 4

Add the pasta and white beans. Simmer for 10 minutes more or until the pasta is cooked through.

Step 5

Remove the oregano sprigs. Stir in the parsley and then season to taste with salt and pepper. Serve in bowls with freshly grated Parmigiano-Reggiano cheese sprinkled over the top.