Minestrone with Cavatelli

I made this for my wife so she can eat it in her half-hour lunch break.


MINESTRONE WITH CAVATELLI

Serves 4 - 6 peoples.

Potatoes, onion, carrots, celery, garlic & pancetta.

                                   Extra virgin olive oil
1                                Pancetta, diced into 1/4 inch X 1/4                                      inch pieces
1 medium                    Red onion, peeled and diced
2                                 Carrots, peeled and diced
3 stalks                       Celery, peeled and diced
3 cloves                      Garlic, peeled and minced
4 small                        White and red potatoes,
1- 28 oz.                     San Marzano whole tomatoes,
                                   peeled
4 cups                         Chicken broth
                                   Parmesan cheese, grated
                                   Coarsely salt and freshly ground                                           black pepper
                                   Italian parsley, fresh, diced
2 cups                         Cavatelli

1. Put the pot on the stove over medium-high heat. Add the olive oil, and then the pancetta. Cook until browned. Turn heat down to low. Add onion, carrots and celery and stir together.  Cook slowly for about 20-30 minutes.
2. Add the garlic, cook for 1-2 minutes.
3. In a separate bowl, add the tomatoes and mash them up by hand until chunky. 
4. Add the potatoes, tomatoes and chicken broth, boil for about 30-40 minutes.
5. Just before serving, add cavatelli and let it cook for about 3-6 minutes.
6. Add the Parmesan cheese, salt and pepper, and parsley.
7. Serve and enjoy. 

Minestrone with Cavatelli

I USE ONLY MY LEFT HAND!!!