Minestrone

Minestrone
Yield
6servings
Yield
6servings
Minestrone
Yield
6servings
Yield
6servings
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
  1. Heat a large, heavy-bottomed pot over medium-heat.
  2. Add the olive oil followed by the pancetta.
  3. Cook it until it is light-golden in color.
  4. Add the carrots, celery and onion along with a pinch of salt.
  5. Reduce the heat and sweat the mirepoix, about 8 to 10 minutes or until the vegetables soften but do not brown.
  6. Add the garlic and cook until fragrant, about 30 seconds.
  7. Next, add the chopped tomatoes, bouquet garni and the parmesan rind, followed by the stock.
  8. Bring the soup to a simmer and let cook for about 15 minutes, stirring occasionally.
  9. Bring a medium pot of cold water to a boil.
  10. Season with salt.
  11. Add the pasta and cook until al dente. In the meantime, finish adding the vegetables to the soup.
  12. Once the soup has simmered for about 15 minutes and you have started to cook the pasta, add the potatoes to the soup.
  13. Simmer gently for about 5 minutes then add the zucchini and beans, followed by the drained, al dente pasta.
  14. Season to taste.
  15. Add the kale and simmer for another 5 to 10 minutes.
  16. Season the soup again with salt and pepper to taste.
  17. To serve the soup, ladle it into warm bowls.
  18. Top with Parmesan cheese.
  19. Drizzle with extra-virgin olive oil and serve immediately.