Minestrone Soup

By: Marge Perry & David Bonom


1 tablespoon of extra virgin olive oil
2 ounces of pancetta chopped
1 cup of chopped onion
3 garlic cloves minced
1 teaspoon of dried basil
1 teaspoon of dried oregano
2 cups of diced zucchini
1 cup of diced carrots
1 cup of diced yellow squash
4 cups of low sodium vegetable broth
1/4 cup of tomato paste
3 cups of chopped kale
1/2 cup of uncooked ditalini pasta
1 (15-ounce) can of cannellini beans rinsed and drained
1/4 teaspoon of salt
1/4 teaspoon of black pepper
3/4 cup of grated Parmesan cheese


  1. Heat the oil in a large nonstick saucepan over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, 3-4 minutes. Stir in the onion, garlic, basil, and oregano and cook until somewhat softened, 2-3 minutes. Add the zucchini, carrots, and yellow squash; cook, stirring occasionally, 3 minutes. Pour in the broth and tomato paste, bring to a boil, reduce heat to medium low, cover and simmer until vegetables are crisp-tender, about 20 minutes.
  2. Increase the heat to medium, stir in the kale and pasta, return to a simmer and cook, uncovered, until the pasta is tender, about 9-10 minutes. Stir in the beans and cook until they are heated through, about 2 minutes. Remove from the heat, stir in the salt and pepper. Divide among 6 bowls and top each with 2 tablespoons Parmesan cheese.