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Add a photoMy family enjoys this soup year-round but mainly during the late fall and winter. I simmer my dish for about two hours. You might choose to simmer for a shorter or longer period. My motto is "You can never cook with too much garlic." I'm a squeezer to maximize the garlic flavor. I add spices by "feel", meaning without measuring. Measuring spices is not in my DNA because my Mom, Great Nanna, Nanna, and Great Aunt "spiced by feel" too. I specify what I think the spice measurements are in the "Ingredients" section, but I probably use more. So, spice to your taste.
Raciónes: 8 bowls
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Ingredientes
- 1/2 half-pound of pancetta (Italian bacon) - diced
- 8 to 10 cloves of garlic - crushed and rough chopped or squeezed
- 1 to 2 cups of chopped onion
- 2 carrots - chopped
- 1 fennel bulb - chopped
- 2 stalks of celery- chopped
- 2 cups of russet potatoes - cubed
- 4 cups of zucchini - cubed or sliced
- 1/4 pound of green beans - 1/2 inch portions
- Kale or baby leaf spinach (bagged/if Kale, two bunches rough chopped)
- 1 can of cannellini (great northern beans) - drained
- 28 oz of stewed tomatoes (use scissors to dice while in can)
- 6 cups of chicken stock - low or sodium free/fat free
- 3 tsp of onion powder
- 2 tsp of cumin
- 2 T of Italian seasoning
- 1 to 2 tsp of red pepper flakes
Direcciones
- -Place dutch oven (mine is six quarts) on burner and add a couple of laps of olive oil and all of the red pepper flakes.
- -Turn burner on to medium to medium high
- -add pancetta and saute till golden brown
- -add garlic and saute for a minute or two
- -add veggies, except kale/spinach, and add half of the amount of each spice except the Italian seasoning. Saute for 10 minutes. Stir frequently
- -add and stir in diced stewed tomatoes, cannellini beans, kale/spinach, then saute for another couple of minutes
- -add the chicken stock, stir
- -add the remaining amounts of spices and all of the Italian seasoning.
- -Bring to a slow boil then reduce to a simmer for 1.5 to 2 hours. I lid the dutch oven except for the last 25 minutes or so.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 463g | |
| Recipe makes 8 servings | |
| Calories 133 | |
| Calories from Fat 10 | 8% |
| Total Fat 1.2g | 2% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 547mg | 23% |
| Potassium 937mg | 27% |
| Total Carbs 26.59g | 7% |
| Dietary Fiber 6.0g | 20% |
| Sugars 7.08g | 5% |
| Protein 6.5g | 10% |
