Gluten Free Minestrone with Pancetta

Happy Monday again, Hungry Daters!  We have another recipe this week that’s only “meatless” in the way that it’s mostly veggies.  If there’s one thing I like for lunches, it’s a good hearty soup.  Soups are also a great way for me (a non-veggie lover) to get in extra veggies.  Don’t get me wrong…  It’s not that I don’t like veggies, necessarily.  It’s more just that there are so many other good things to eat….  Like cupcakes or ice cream.  But the “Meatless” Mondays on The Hungry Dater are a great way for me to encourage myself (as well as all  of you) that veggies can be tasty and delicious.  🙂

Minestrone soup is FULL of great veggies.  But, as you guys probably have already noticed, I love the depth of flavor that meat, and more specifically pork, gives a dish like this.  Hence the addition of some crisped pancetta.  One pot of this is full of protein, vegetables, and nutrients and is a great thing to have on hand for a week’s worth of lunches.  It also freezes excellently!

 

 

 

Without further ado, please enjoy this rather unconventional minestrone soup while there’s still some cool days in store for us before grilling season starts.  🙂

Minestrone:

1 Tablespoon Butter

8 oz. Pancetta

1 Yellow Onion, chopped

2-3 Garlic Cloves, minced

2-3 Carrots, chopped

2 Celery Stalks, chopped

1/2 Pound Fresh Green Beans, trimmed and halved

1 28 oz. Can Diced Tomatoes

1 14 oz. Can Crushed Tomatoes

8 Cups Homemade Chicken Stock

1 Can Kidney Beans

Handful of Fresh Basil

Rind of Parmesan

12 oz. Gluten Free Macaroni

Shaved Parmesan for Garnish

Melt Butter in the bottom of a traditional Dutch Oven or large Soup Pot.  (I used a brand new Le Creuset, which was one of the reasons I made this–I was too excited about my new toy!)  Add Pancetta and sauté until it’s at your preferred level of crispness.  You probably don’t want it black–just enough to release the oils and flavors.  Add onion and sauté until clear.  Add Celery and Carrots and sauté until  soft.  Add the Green Beans and sauté about 4-5 minutes.  Add both Cans of Tomatoes to warm them up.  Add the Chicken Stock, Kidney Beans and Parmesan Rind and simmer for about 5 minutes.  Add Macaroni, reduce heat and simmer until pasta is al dente.  Take it off the heat and let sit for approximately 15 minutes before serving.  Add shaved parmesan and serve.