Mighty Minestrone

Ingredients

  • 1 can cannellini beans (15 ounces), drained
  • 1 can chickpeas (15 ounces), drained
  • 2 sprigs rosemary, leaves removed and finely chopped
  • 4-5 sprigs thyme, leaves removed and chopped
  • 1 can diced tomatoes (15 ounces)
  • 1 bunch kale, thick vein removed and leaves coarsely chopped
  • 1 quart chicken or vegetable stock
  • + 12 more ingredients
    • 2 cups water
    • ½ pound whole wheat elbow pasta
    • Shaved Pecorino Romano cheese
    • 1 loaf crusty bread
    • 2 tablespoons extra virgin olive oil (EVOO)
    • 1 onion, chopped
    • 4 cloves garlic, chopped
    • 2 carrots, chopped or 1 cup store-bought, pre-shredded carrots
    • 4 stalks celery from the heart, chopped
    • 1 fresh bay leaf
    • Salt and freshly ground black pepper
    • ¼ pound pancetta, chopped

Preparation Heat a medium size soup pot over medium-high heat with the EVOO, about 2 turns of the pan. Add the pancetta and cook until crispy and golden brown, 4-5 minutes. Add the onion, garlic, carrots, celery and bay leaf to the pot and cook until the vegetables have softened, about 5 minutes...

View full recipe at SpringPad

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