You are here: Home » Recipes » Country-Style Minestrone Country-Style Minestrone Recipe by Favorite Recipes Press Yield 8 servings This thick and hearty soup is filled with vegetables, beans and pasta. PrintEmail Ingredients 4 tablespoons olive oil1/4 pound pancetta or bacon, diced1 large onion, peeled and diced1 -- rib celery, diced2 -- carrots, peeled and diced2 tablespoons minced garlic1/2 head Savoy cabbage, sliced1 large baking potato, peeled and diced2 cups canned chopped Italian tomatoes4 cups 2 (15-ounce) cans) cannellini or white great northern beans4 cups chicken or vegetable broth1 tablespoon salt1/2 teaspoon ground black pepper1 teaspoon dried basil1 teaspoon dried oregano1/2 cup dry, small, imported pasta, such as ditali, orzo or elbow2 cups water1 bunch Swiss chard, cleaned of stems, coarsely chopped, or 1 bunch fresh spinach, cleaned and coarsely chopped6 -- thick slices Italian bread, toasted or grilled1/4 cup grated Romano cheese Instructions In a large saucepan, heat oil. Add pancetta or bacon and saute for 3 to 5 minutes until golden brown. Add onion, celery, carrots and garlic. Cook for another minute. Add the cabbage, potato, tomatoes, beans, broth, salt, pepper, basil and oregano. Cover; simmer for 20 minutes. Add pasta and water. Cover and cook another 10 minutes. Stir often to make sure pasta is cooking evenly. Taste for seasoning. Add the Swiss chard, cook another 2 minutes just until wilted. Serve in large soup bowls with a thick slice of bread on bottom of bowl, topped with minestrone and cheese. Recipe reprinted with permission from Marguerite Marceau Henderson’s Savor the Memories (2002).