★Diced and canned tomatoes (separate the tomatoes from the juice)
★Japanese Worcestershire-style sauce
a small amount
Sauté the pancetta in a pan. Saute until golden brown; discard any excess oil. When using store-bought bacon, sauté with olive oil.
Transfer the cooked pancetta to a bowl. Into the empty pan, add the diced onion, carrot, and bite-sized celery stem and sauté.
When everything is cooked evenly, return the pancetta to the pan. Add enough water to cover the ingredients, and bring to a boil.
When it comes to a boil, add the celery leaves, bay leaf, and the ☆ ingredients (white wine, cooking sake, and chicken stock cubes) and bring to a boil again.
After bringing the mixture to a boil, add the ★ ingredients (canned diced tomatoes, ketchup, and the Japanese Worcestershire-style sauce) to simmer. Taste and season with salt, if necessary. You've finished!
Transfer to individual a serving dishes. Sprinkle with Parmesan cheese, black pepper, and parsley to taste. Enjoy!
Story Behind this Recipe
I made some homemade pancetta, so I used it to make my favorite minestrone soup; it's really thick, since I love tomatoes.
I used homemade pancetta from Recipe ID: 1919612. You can also use bacon, pork belly, or chicken thigh to make this amazing soup. If you like a lighter result, use more water and less canned tomatoes.