What's for Dinner?

Minestrone soup...

This one is full of both veggies and flavor. The beans make this vegetarian meal extra filling. My favorite thing about making soup is that I do all the work once. I get at least two, sometimes three meals. The best part of this soup is the parmigiano cheese topping. Make sure you have good bread for "mopping". I've read that Italians consider bread their fourth utensil.

This one is also from Rachael Ray’s Big Orange Book.

Serves 6

Ingredients:

• 2 tablespoons EVOO, plus some for drizzling at the table


• 1 onion, 3/4 chopped, 1/4 finely chopped


• 4 garlic cloves


• 2 carrots, shredded


• 4 celery stalks from the heart, chopped


• 1 bay leaf
  
• 1/2 teaspoon crushed red pepper


• 1 teaspoon dried marjoram or oregano


• Salt and pepper (I actually did not use any salt)


• 1 (15-ounce) can red kidney beans, drained


• 1 (15-ounce) can cannellini beans, drained


• 1 (15-ounce) can chickpeas, drained



• 2 to 3 sprigs to fresh rosemary, leaves stripped and finely chopped


• 1/4 cup tomato paste


• 1/2 cup dry white wine


• 4 cups vegetable stock


• 1 bunch of kale or chard, thick vein removed and leaves coarsely chopped (I used spinach)


• 1/2 pound whole wheat elbow pasta (I used regular pasta shells)


• Grated Parmigiano-Reggiano, for topping


• 1 loaf of crusty bread
  

1. Heat a soup pot over medium heat with 2 tablespoons of the EVOO.


2. Add the chopped onion to the hot oil but reserve the finely chopped 1/4 onion.


3. Add the garlic to the onions along with the carrots, celery, and bay leaf.




4. Season with the red pepper flakes, marjoram, and salt and pepper. (I left the salt out.)


5. Saute to soften the vegetables, 8 to 10 minutes.


6. Add the beans.


7. Season with salt and pepper and the rosemary. (I left the salt out.)


8. Stir in the tomato paste and cook for 2 minutes, or until the paste smells sweet.


9. Stir in the wine, cook for 1 minute, then stir in the stock and 2 cups of water.


10. Wilt in the greens and bring the soup to a boil.


11. Add the pasta and cook to al dente, about 8 minutes.


12. Adjust the seasonings.


13. Serve bowlfuls of the soup topped with a drizzle of EVOO, a sprinkle of finely chopped raw onion, and Parmigiano. Use bread for mopping up your bowl.