Minestrone

Serves: 6

Ingredients:

  • 1 cup canned cannellini beans, drained and rinsed
  • 2 ounces pancetta. finely diced
  • 3 large cloves garlic, minced
  • 2 small carrots, medium dice
  • 2 stalks celery, medium dice
  • 1 medium cups onion, medium dice
  • 1 pound whole canned tomatoes, drained, seeded and chopped
  • 1 tablespoon olive oil
  • 1 kosher salt
  • 3 sprigs thyme
  • 1 bay leaf
  • 1 Parmesan rind
  • 12 cups chicken stock
  • 2 mediums Yukon gold potatoes, peeled and medium dice
  • 1 zucchini, medium dice
  • 4 cups kale, washed, and trimmed with leaves torn into bite-sized pieces
  • 1 cup tubetti pasta
  •  course salt
  • black pepper
  • Pesto
  • parmesan cheese, grated
  • extra-virgin olive oil

Directions:

  1. Heat a large, heavy-bottomed pot over medium-heat. Add the olive oil followed by the pancetta. Cook it until it is light-golden in color. Add the carrots, celery and onion along with a pinch of salt.  Reduce the heat and sweat the mirepoix, about 8 to 10 minutes or until the vegetables soften but do not brown. Add the garlic and cook until fragrant, about 30 seconds. Next, add the chopped tomatoes, bouquet garni and the parmesan rind, followed by the stock. Bring the soup to a simmer and let cook for about 15 minutes, stirring occasionally.
  2. Bring a medium pot of cold water to a boil. Season with salt. Add the pasta and cook until al dente. In the meantime, finish adding the vegetables to the soup.
  3. Once the soup has simmered for about 15 minutes and you have started to cook the pasta, add the potatoes to the soup. Simmer gently for about 5 minutes then add the zucchini and beans, followed by the drained, al dente pasta. Season to taste. Add the kale and simmer for another 5 to 10 minutes. Season the soup again with salt and pepper to taste.
  4. To serve the soup, ladle it into warm bowls. Garnish with a dollop of pesto and top with Parmesan cheese. Drizzle with extra-virgin olive oil and serve immediately.