Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, thick minestrone with homemade pancetta. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Thick Minestrone with Homemade Pancetta is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Thick Minestrone with Homemade Pancetta is something that I have loved my entire life.

This thick and hearty minestrone soup freezes wonderfully! Thaw in the refrigerator the day before eating, then reheat on the stove until warm. How to Make Slow Cooker Minestrone Soup.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook thick minestrone with homemade pancetta using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Thick Minestrone with Homemade Pancetta:

1. Get Homemade pancetta or store-bought bacon
2. Prepare Onion (diced)
3. Get Carrot (diced)
4. Make ready Celery (chop stalk and leaf separately)
5. Get pack Maitake mushrooms
6. Get ☆Bay leaf
7. Get enough to cover ☆Water
8. Take ladleful ☆White wine
9. Get ladleful ☆Cooking sake
10. Make ready ☆Chicken stock cubes
11. Take ★Diced and canned tomatoes (separate the tomatoes from the juice)
12. Make ready ladleful ★Ketchup
13. Take ★Japanese Worcestershire-style sauce

Great recipe for Thick Minestrone with Homemade Pancetta. I made some homemade pancetta, so I used it to make my favorite minestrone soup; it's really thick, since I love tomatoes. You can also use bacon, pork belly, or chicken thigh to make this amazing soup. Pancetta (optional) - since minestrone is a vegetable soup it's a perfect meal for lent.

Instructions to make Thick Minestrone with Homemade Pancetta:

1. Sauté the pancetta in a pan. Saute until golden brown; discard any excess oil. When using store-bought bacon, sauté with olive oil.
2. Transfer the cooked pancetta to a bowl. Into the empty pan, add the diced onion, carrot, and bite-sized celery stem and sauté.
3. When everything is cooked evenly, return the pancetta to the pan. Add enough water to cover the ingredients, and bring to a boil.
4. When it comes to a boil, add the celery leaves, bay leaf, and the ☆ ingredients (white wine, cooking sake, and chicken stock cubes) and bring to a boil again.
5. After bringing the mixture to a boil, add the ★ ingredients (canned diced tomatoes, ketchup, and the Japanese Worcestershire-style sauce) to simmer. Taste and season with salt, if necessary. You've finished!
6. Transfer to individual a serving dishes. Sprinkle with Parmesan cheese, black pepper, and parsley to taste. Enjoy!

So pancetta, guanciale or lard cut in cubes is completely optional, but it gives an incredible rich, intense flavor to the veggies as if they were cooked in meat stock (which by the way is also an option). This pumpkin minestrone soup recipe is perfect for fall - it's hearty, healthy, and packed with flavor. It features fresh pumpkin, butternut squash, red kidney beans, mirepoix, kale, and pancetta. It's a perfect soup to make on the weekend and eat over several meals during the week. One of the very bases of traditional Italian cuisine, minestrone is a thick, chunky soup made with whichever vegetables are in season.

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