Midwinter Minestrone


  • 2 tablespoons EVOO (extra-virgin olive oil)
  • 2 carrots, peeled and chopped into ¼-inch dice
  • 3 celery stalks, chopped into ¼-inch dice
  • 2 bay leaves, fresh or dried
  • 3 to 4 garlic cloves, finely chopped or grated
  • 1 large or 2 medium red onions, chopped
  • 1 ounce dried porcini or mixed wild mushrooms, chopped
  • + 8 more ingredients
    • ½ cup soft sun-dried tomatoes, thinly sliced
    • 1 quart chicken or vegetable stock
    • 1 small bunch of purple or green kale, washed and dried
    • 1 cup semolina or whole-wheat ditafini or other short cut pasta
    • 1 (15-ounce) can chickpeas
    • Pecorino Romano cheese, grated or shredded, to pass at the table
    • ¼ pound slice pancetta, cut into ¼-inch dice (optional)
    • salt and pepper

Place a heavy-bottomed soup pot over medium-high heat with the EVOO. Add the pancetta to the pot (if using) and cook until crispy, 3 to 4 minutes. Add the carrots, celery, bay leaves, garlic, and onions to the pot, season with salt and pepper, and cook until the veggies are tender, 7 to 8 minutes...

View full recipe at SpringPad


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