Tuesday, June 26, 2012

White Minestrone Soup with Fusilli

I made this soup the other day again for the second time. It was delicious!! Olivia gobbled it right up. Since it's now become a favorite in our household, I decided to post for all to take and make. Do it! I highly recommend making the fresh pesto.... oh so good on top. Enjoy y'all!

Here's the recipe! <----------this recipe has sausage in it but I made it with pancetta instead!!


  • 2 tablespoons EVOO, plus some for drizzling
  • 1/2 lb pancetta 
  • 1 bulb fennel, chopped, plus a handful of fennel fronds, chopped
  • 1 large onion or 2 medium onions, chopped
  • 4 cloves garlic, thinly sliced or chopped
  • 1 bundle Swiss chard or 1/4 head cabbage, trimmedor cored and chopped
  • A pinch of nutmeg, or to taste
  • Salt and pepper
  • A handful freshly grated Parmigiano Reggiano cheese, plus its rind, plus more for shaving at table
  • 1 large fresh bay leaf
  • 1 can white beans (14 ounces), drained and rinsed
  • 6 cups chicken stock 
  • 1 cup short fusilli pasta
  • 1/2-2/3 cup frozen peas (a couple of small handfuls)
  • A handful of parsley, chopped
  • A handful of basil, torn or shredded

 fennel and cabbage!
 fresh pesto!
 dinner is served!
gobble gobble

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