Super Quick Minestrone

This is one of the best Minestrone I have made.  I wish it made a bigger pot!

1/4 lb. pancetta, diced

6 cups chicken stock

6 medium garlic cloves, sliced

2 cups finely chopped onion

1 cup diced celery

1 cup diced carrots

1 Tbsp. finely chopped rosemary

1 (14-ounce) can garbanzo beans, drained (or cannellini)

1 35 ounce can Italian plum tomatoes (crushed by hand)

4 cups diced zucchini

2 cups diced potato

1 heaping Tbsp. basil pesto

Salt and freshly ground black pepper

1 cup freshly grated Parmesan

2 cups tubetti pasta, or other small pasta

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook according to package directions until al dente.  Drain and transfer the pasta to a large bowl and drizzle with a little olive oil to prevent sticking.

In a large stock pot, heat 1/4 cup olive oil.  Add the pancetta and cook until crispy.  Add the garlic and cook for one minute.  Lower the heat to medium and add the onions, celery and carrots.  Cook until vegetables are soft, 8 to 10 minutes, stirring occasionally.  Add the chopped herbs.  Raise the heat to high.  Add the beans, tomatoes, zucchini and potatoes.  Add the chicken stock and bring to a boil.  Reduce to a simmer and cook until the potatoes are tender, 15 to 20 minutes.  Season with salt and pepper and stir in basil pesto.  Add the cooked pasta before serving.  Serve with Parmesan and a drizzle of olive oil with a dollop of basil pesto.

~Adapted from Michael Chiarello

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