- Rachael Ray - https://www.rachaelray.com -

White Minestrone

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].



Soak beans overnight in water or quick soak them by covering them with boiling water and let stand 1 hour. Rinse beans and place them in pot, cover with 2 to 3 inches water. Add onion, bay leaf, bring to boil. Salt the beans and simmer, skimming as necessary. Boil to tender, 45 minutes. Remove bay and onion. If beans have more than 1 cup liquid in them, drain. 

Heat a large soup pot [3] or Dutch oven [3] over medium-high heat. Add oil, 3 turns of the pan [3]; add pancetta and render 2-3 minutes. Add root vegetables, onions, celery, garlic, salt and pepper, and cook to soften 8-10 minutes stirring occasionally. Add cabbage and escarole, stir to wilt. Add stock, parm rind, beans and 2 to 3 cups water. Bring to a boil and simmer to combine flavors 30 minutes to 1 hour. Serve in shallow bowls [4] topped with cheese, EVOO [2] and minced onion.