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A Bowl of Minestrone

June 9, 2010

A Bowl of Minestrone

It got really cold today! It’s going to be even colder tomorrow. It’s June, man.. what the heck? Elysabeth put some Minestrone on the menu, and I went to work. I looked at quite a few recipes as I like to do, and came up with what we had tonight! It was very tasty, and had some nice fresh flavors. It was pretty hearty, but I’m sure it would have been better with some more time on the stove. Mix it up with whatever you have on hand.

A Bowl of Minestrone (Serves 4)

  • 3 tbsp. olive oil
  • 1 onion, chopped
  • 1 large or 2 medium carrots, chopped
  • 1 stalk celery, chopped
  • 2 large or 2 medium cloves garlic, chopped
  • 1 28 oz can diced tomatoes
  • 1 15 oz can black-eyed peas, drained
  • 4 cups chicken broth
  • 1 Parmesan cheese rind, plus 1/2 cup grated
  • 3 sprigs rosemary
  • 3 bay leaves
  • 5-6 basil stems, plus a handful of torn leaves
  • 5-6 sprigs parsley, plus 1/4 cup chopped
  • 1 zucchini, cut into quarters lengthwise, sliced thinly
  • 2 cups chopped fresh spinach
  • 2 cups cooked orecchiette pasta
  • 1 tsp. red wine vinegar
  • kosher salt
  • freshly ground black pepper
  1. Heat oil over low-medium heat in a large dutch oven. Add onion, carrot, celery, garlic, and a big pinch of salt. Stir occasionally, until everything is soft and fragrant, about 10 minutes. Turn heat up to medium and cook another 5 minutes until liquid evaporates.
  2. Prepare a bundle of 2 of the rosemary sprigs, and the whole basil and parsley. Tie together with some kitchen twine or with the basil and parsley stems.
  3. Add tomatoes and broth. Scrape pot bottom to loosen any browned bits. Add beans, bay leaves, herb bundle and cheese rind. Turn heat up to high and bring to a boil. Reduce to a simmer, cover, and cook undisturbed for 25 minutes.
  4. Remove cover, and turn heat up if necessary to maintain a simmer. Remove herb bundle and adjust seasoning with the salt and pepper. Cook for another 10-15 minutes to let liquid reduce somewhat.
  5. 15 minutes prior to serving, add spinach, zucchini, remaining rosemary sprig, and loose basil and parsley.
  6. 5 minutes prior to serving, remove bay leaves and cheese rind and stir in pasta and half of the remaining cheese until the cheese melts. Add vinegar, and turn off the heat. Serve with additional cheese and crushed red pepper.
One Comment leave one →
  1. MomVicky permalink
    June 10, 2010 8:59 am

    Marc – the Minestrone Soup looks delicious! It actually made my mouth water to look at the picture and read the ingredients! Good job!

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