Thursday, March 29, 2012
I found this recipe in the Parade on Sunday and it was calling my name. This was my first attempt at homemade Minestrone and I'm definitely a fan. Its a thick, hearty vegetable soup, full of all kinds of goodies...and did I mention only 280 calories per serving? This was a perfect rainy day dinner and I was happy to enjoy the leftovers for several days afterward.
The only changes I made were to double up on some of the veggies so I could have leftovers, so recipe is posted here with my updates. I think this would also be great with some spicy Italian turkey sausage.
adapted from Mark Bittman
1/4 cup olive oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
2 medium celery stalks, chopped
Salt and black pepper
4 medium potatoes, peeled and cut into 1" chunks
2 cups chopped fresh tomatoes
1/2 tsp. dried basil (or a few leaves fresh)
2 medium zucchini, cut into 1" pieces
1 bunch kale, coarsely chopped
1 can cannellini beans, drained
1/2 cup freshly grated Parmesan cheese (optional, I didn't think it added much)
1. In a large pot, heat 1⁄4 cup oil over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper to taste. Cook, stirring often, for 10 to 15 minutes or until vegetables begin to soften and darken around the edges.
2. Add potatoes; sprinkle with salt and pepper. Cook, stirring occasionally, for 5 to 10 minutes or until vegetables are nicely browned. Add 6 cups water, stirring to scrape up any brown bits from bottom of pot. Add tomatoes and basil, bring to a boil, and then lower heat to a simmer. Cook, stirring occasionally, for about 15 minutes.
3. Add zucchini and kale, raising heat if necessary to keep mixture at a steady bubble. Cook until vegetables are very tender, another 10 to 15 minutes. Stir in beans. Cook for 3 to 4 minutes. Add salt and pepper, if needed. Top with Parmesan cheese and a drizzle of olive oil.