Minestrone
Ingredients
- 1/2cup cannellini beanscanned, drained and rinsed
- 2ounces pancettafinely diced
- 3cloves garlicminced
- 1small carrotmedium dice
- 1stalks celerymedium dice
- 1medium onionmedium dice
- 1/2pound canned whole tomatoesdrained, seeded and chopped
- 1tablespoon olive oil
- a/n coarse salt
- 3sprigs thyme
- 1each bay leaf
- 1each Parmigiano-Reggiano cheese rindrind only
- 6cups chicken stock
- 1medium Yukon Gold potatopeeled and medium dice
- 1/2each zucchinimedium dice
- 2cups kalewashed, and trimmed with leaves torn into bite-sized pieces
- 1/2cup tubetti pasta
- a/n black pepper
- a/n Parmigiano-Reggiano cheesegrated
- a/n extra-virgin olive oil
Yield:
Instructions
- 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.
- 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.
- 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.
- To serve the soup, ladle it into warm bowls.
- Top with Parmesan cheese.
- Drizzle with extra-virgin olive oil and serve immediately.
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