Winter Minestrone

Winter Minestrone
Photo by Romulo Yanes

Ingredients

  • 2 medium carrots
  • cooked ditalini pasta tossed with oil (optional)
  • 3 medium red onions
  • 5 cups escarole
  • grated Parmigiano-Reggiano
  • 1/3 pound sliced pancetta
  • 1 piece Parmigiano-Reggiano rind
  • + 10 more ingredients
    • extra-virgin olive oil for drizzling
    • 1 (19-ounce) can cannellini beans
    • 1 (28-ounce) can whole tomatoes in juice
    • 4 celery ribs
    • 6 cloves garlic
    • 1/3 cup extra-virgin olive oil
    • 3 quart water
    • 2 tablespoons tomato paste
    • 5 cups Savoy cabbage
    • 1 bunch Swiss chard

Cook pancetta, onions, celery, and carrots in oil in a wide 7-to 9-quart heavy pot over medium heat, stirring occasionally, while preparing chard. Cut out stems from chard and chop stems, reserving leaves. Stir chard stems into pancetta mixture with garlic, 1 teaspoon salt, and 3/4 teaspoon peppe...

View full recipe at Epicurious

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