BY CHEF ANTON EGGER

INGREDIENTS

  • ½ cup / 50 grams dried pinto or navy beans, soaked overnight and drained
  • ½ cup / 50 grams small soup pasta, such as penne, macaroni or tubetti
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoon pancetta bacon, small diced
  • 1 large onion, chopped
  • 2 large garlic cloves, chopped
  • 1 piece celery stack, small diced
  • 1 piece medium carrots, small diced
  • 3 cups / 700 ml vegetable stock / homemade or store bought low-sodium
  • 1 sprig fresh / pinch dried thyme
  • 1 sprig fresh / pinch dried oregano
  • 2 pieces fresh / or dried bay leaves
  • 1 small piece parmesan rind
  • 1 can 16 oz. / 450 grams peeled Italian tomatoes, coarsely chopped, juices reserved
  • 1 pinch coarse kosher salt
  • 1 pinch black pepper from the mill
Garnish
  • 2 tablespoons parmigiano reggiano cheese
  • 10 pieces fresh basil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 hand-full pretzel chips, store bought (or toasted country bread)

GUIDE / INSTRUCTIONS

Step 1 – Cook the Beans
  • In a medium saucepan, cover the beans with the water and bring to a boil.
  • Reduce the heat to low, cover and simmer for about 30 minutes or until tender.
  • Remove from the heat, and set aside. Leave the beans in the cooking liquid.
Step 2 – Cook the Pasta
  • In a large pot of boiling salted water, cook pasta as per cooking instructions on Pasta package you use.
  • Drain the pasta from all the water and set aside.
Step 3 – Let’s make our Soup
  • Heat the olive oil in a large casserole.
  • Add the pancetta bacon and cook / render over low heat until golden, about 3-4 minutes.
  • Add onion, garlic, celery and carrots and cook, stirring, for 3 more minutes.
  • Add canned tomatoes and juice, thyme, oregano, bay leaves, parmesan rind and cooked beans and cooking liquid and ¾ of the vegetable stock, then cover and simmer for 20-25 minutes, checking once or twice by stirring the soup.
  • Add more vegetable stock as needed, the soup have a broth type result.
  • Discard the thyme sprigs, oregano sprigs, bay leaves and parmesan rind.
  • Season with salt and pepper and remove from the heat.
Step 4 – Serve our Minestrone Soup
  • Add the Pasta to the Minestrone; to heat it up.
  • Spoon Minestrone into serving bowls
  • Sprinkle with some extra virgin olive oil
  • Fresh grated Parmigiano Reggiano Cheese
  • Garnish with some Basil Leaves. Enjoy

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