Minestrone

[walton_eats]

I sautéed 6 oz. pancetta in olive oil until crispy, then added one large sweet onion, chopped; 3 small waxy potatoes, chopped; 2 stalks celery, chopped; 3 cloves garlic, minced; and 1 red and 1 yellow bell pepper, chopped, to the pot, along with a good bit of kosher salt and black pepper. After the onions became translucent, I added 1 1-quart container chicken broth, 1 1-quart container vegetable stock, and 1 large can whole peeled tomatoes, crushed, along with the juice in the can, followed by three carrots, sliced; 1 turnip, chopped; 1/4 lb green beens, trimmed and cut in 1-inch lengths; a good splash of Marsala wine; 1 tablespoon dried basil; and 1 tablespoon dried oregano. I let the soup simmer until the potatoes and carrots were done, then added about 8 oz. sliced button mushrooms, some shredded Napa cabbage, a small can of cannellini beans, and more salt and pepper to taste. In a separate pot I cooked 8 oz of mini penne in salted boiling water until al dente, then drained it and added it to the soup, then let the soup simmer another minute or two.

Served with shredded Asiago cheese, a hot loaf of Ciabatta, and some Ruffino Chianti Classico, it was the perfect meal for a cool, rainy, Autumn night.