Hearty Minestrone

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Appears in Cook's Illustrated January/February 2010, America's Test Kitchen TV

Italians rely on garden-ripe vegetables, but most of us need to make do with supermarket pickings. Is a soup with fresh, bright flavors still possible?

SERVES 6 to 8

TIME 2 hours, plus 8 hours soaking

has video

WHY THIS RECIPE WORKS

In creating our minestrone recipe, we tried to squeeze every last ounce of flavor out of a manageable list of supermarket vegetables. Sautéing pancetta and then cooking the veggies in the rendered fat gave our soup layers of flavor. Starch ...

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