If you don’t happen to have or particularly enjoy pastrami, bacon or pancetta would be a delicious substitute for this minestrone recipe. Check out step-by-step photos here.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Real Talk: Read between the lines and stay open to improvisation, and you’ll be able to make a hearty soup anytime, out of (almost) anything. In place of the pastrami, think of another cured meat that will crisp nicely (hello, bacon); the squash could be any root vegetable, really, and the beans are variable too.
Step 2
Heat oil in a large pot over medium-high. Cook pastrami, tossing occasionally, until just beginning to brown, about 3 minutes. Add onion and cook, stirring occasionally, until tender, 6–8 minutes. Stir in sambal oelek and cook until fragrant, about 1 minute. Add squash and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Season with salt and pepper.
Step 3
Add tomatoes, breaking into small pieces with a spoon, then stir in basil and 4 cups water. Reduce heat and simmer until squash is tender, 15–20 minutes. Discard basil. Add beans and cook until heated through, about 3 minutes. Season to taste.
Step 4
Do Ahead: Minestrone can be made 1 week ahead; cover and chill, or freeze up to 3 months.
