quick minestrone

Returning home after an eight day vacation leaves me little desire to launch into preparing meals.  After eating out 75% of our time away, I crave a homemade dinner but have no time to get the job done.  We got home late Sunday night (remind me to tell you about flying with kids on late flights!) so Monday was spent unpacking, laundry, emails, and errands.  I did manage to hit the grocery store for the basics, which included some vegetables for this super quick and very good Minestrone Soup.  I found this recipe last year when looking for something healthy and freezer worthy for a friend about to have a baby.  We love it!  I pulled the recipe off of the Food Network but through experimenting have changed it slightly:

Quick Minestrone Soup

• 1 to 2 cups (4-8 ounces) elbow or any small pasta shape
• Extra-virgin olive oil
• 8 cups chicken stock
• 1/4 pound pancetta - medium sliced, cut into small pieces
  
• 6 medium garlic cloves, minced in semi-large pieces
  
• 1 medium finely chopped yellow onion
• 2-3 medium celery stalks, small diced
  
• 2 to 3 medium carrots, diced
  
• 1 tablespoon finely chopped FRESH rosemary or thyme leaves
• 1 (14-ounce) can cannellini beans, drained and rinsed
• 1 (14 1/2-ounce) can diced tomatoes
• 4 cups small-diced zucchini (green/yellow) (5 small zucchini)
• 2 cups small-diced, peeled russet potatoes (1 large russet)
• Salt and freshly ground black pepper
• 1 cup freshly grated Parmesan
  

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

In a large saucepan over medium heat, warm the chicken stock (I don't do this but add it slowly to the hot vegetable mixture). In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots.

Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herb(s). Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked pasta. Serve warm with Parmesan and a drizzle of olive oil (optional).

Cooking notes: Add the cooked pasta just before serving. If it sits in the soup too long, it develops a flabby texture.  I like to put it in a separate container in the fridge, pulling it out to add when needed.