Soups
Amphora Minestrone Soup
Amphora Winery
4791 Dry Creek Road #6
Healdsburg, CA 95448
amphorawines.com
- RECIPE YEAR: 2026
- RECIPE BY: Per Le Stelle
- YIELD: Serves 6
- PAIRS WELL WITH: 2021 GSM
A satisfying take on a comfort-food classic, perfect for the cool evenings of autumn.
Ingredients:
- 1 lb. white and/or garbanzo beans dried
- 2 potatoes, large waxy peeled and cubed. Add water as necessary to fully cover the ingrei
- 1 cup squash diced
- 1 yellow onion diced
- 4 cloves garlic minced
- 2 tomatoes chopped
- 3 ounces pancetta diced
- 2 quarts chicken broth
- 1 carrot diced
- 2 stalks celery diced
- 2 bay leaves
- 2 tablespoons olive oil
- 2 tablespoons parmesan cheese grated
Section Directions:
Clean and rinse the dried beans, and cover with water. Soak overnight. Drain before cooking.
Recipe Directions:
In a large stockpot, brown the minced pancetta over medium heat until the fat is rendered, and it is well-browned. Remove the pancetta with a slotted spoon. Add the garlic, onion, and carrot to the pot, and stir constantly over medium heat until they are soft and fragrant. Add the drained beans, squash, tomatoes, pancetta and chicken stock to the pot. Add water as necessary, to cover the ingredients by at least two inches. Bring to a rolling boil, then reduce heat to a low simmer, and cook for 1-2 hours stirring occasionally, until the beans are tender. Add the potatoes during the final 30 minutes of cooking, and continue cooking until fork tender. Adjust salt and pepper seasoning to taste, and serve, topped with a bit of grated parmesan cheese, if desired.
