Ingredients
1/4 c. olive oil
1 c. peeled, diced carrots
1 c. chopped yellow onion
1 c. chopped celery
1/4 lb. pancetta
3 tbsp. chopped fresh flat-leaf parsley
1 tsp. chopped fresh rosemary
2 qt. chicken broth
2 c. cooked fresh (or frozen) fava beans
2 c. Cooked chickpeas
1 c. chiffonade-cut spinach
2 c. peas
salt
Freshly ground black pepper
1 c. ricotta cheese
1 tbsp. grated Parmesan cheese
1 tbsp. chopped fresh flat-leaf parsley
1 tbsp. chopped fresh basil
8 slice country-style bread
1/4 c. olive oil
salt
Freshly ground black pepper
1/2 c. grated Parmesan cheese
Extra-virgin olive oil, for drizzling
Preparation
Step 1To make the Minestrone: In a large, heavy pot, heat the olive oil over medium heat. Add the carrot, onion, and celery and cook, stirring often, for 5 to 6 minutes, or until the onion is translucent. Add the pancetta and cook, stirring often, for 8 to 10 minutes, or until crispy. Add the parsley, rosemary, and chicken broth, raise the heat to high, and bring to a boil. Reduce the heat to medium and simmer, uncovered, for 20 minutes to blend the flavors. Add the fava beans, chickpeas, spinach, and peas and cook for 5 minutes, or until all the ingredients are heated through. Season with salt and pepper.Step 2To make the Crostini: Preheat the broiler while the minestrone is simmering. In a bowl, combine the ricotta, Parmesan, parsley, and basil and stir until smooth. Brush both sides of the bread slices with the olive oil, season both sides with salt and pepper, and arrange on a rimmed baking sheet. Slip under the broiler and broil, turning once, for 1 to 2 minutes on each side, or until golden and crunchy. Spoon the cheese mixture onto the bread slices.Step 3To serve: Divide the soup among warmed bowls, and sprinkle each serving with 1 tablespoon Parmesan cheese. Top each bowl with a crostino, and finish each bowl with a drizzle of extra virgin olive oil. Serve immediately.
