Minestrone Soup

This was also a recipe for Week 2, a very hearty soup. It was so much that I think I can eat for five days for lunch. At times like this I wish I had a large family to feed.  This recipe is easy but takes time, all the mise en place takes time, the cooking part is easy comparatively. There is not much technique here.

Minestrone Soup

Recipe

Cannellini Beans                1 cup cooked/ canned; drain and rinse with cold water
Pancetta                              2 oz, finely diced

Carrots                                1/2 cup, medium dice

Celery                                 1/2 cup, medium dice

Onion                                 1.5 cups, medium dice

Garlic cloves                      3, émincé

Tomatoes, diced                 1 can

Bay Leaf                            2 small

Fresh Thyme                      3 large sprigs

Chicken stock                    8 cups

Yukon gold potatoes          1.5 cups, medium dice

Zucchini                             1 cup, medium dice

Kale                                    2 cups, trim stems and discard, chop leaves to bite-sized pieces, wash, dry

Macaroni pasta                   1/3 cup

Salt                                     to taste

Pepper                                to taste

Extra virgin olive oil         as needed

Parmesan cheese               grated, for garnish

1. Prepare bouquet garni with bay leaf and thyme. Arrange the mise en place for the recipe.
2. Cook the pasta separately in salt water, drain, cool and keep ready.
3. Heat a large heavy bottomed pot over medium heat, add olive oil followed by pancetta. Cook til light-golden color.
4. Add carrots, celery, and onion with a pinch of salt, and some pepper. Sweat the mirepoix for about eight to ten minutes. The vegetables should soften but not brown.
5. Add the garlic and cook till it starts to soften and release its aroma. Garlic should not turn brown.
6. Add the chopped tomatoes, bouquet garni, and stock. Bring the soup to simmer and cook for 15 minutes, stirring occasionally.
7. Add the potatoes to the soup, simmer for 10 minutes.
8. Add zucchini, beans, and kale, simmer for another five minutes.
9. Check for seasoning, add salt and pepper.
10. Add the pasta just before serving, this will retain the texture of the pasta.
11. Garnish with grated parmesan cheese and olive oil.