SOUP SERIES: classic hearty minestrone
I’ve shared this recipe already as it’s probably my favorite soup recipe. Minestrone is on the short list of recipes I’d love to perfect. This recipe reflects my journey to perfect minestrone. I’m nowhere near an expert on it and am excited to learn from other cooks and recipes on how to make it better.
Here are the reasons I love this version of this soup. Minestrone is naturally a hearty soup. Not all recipes do, but this one calls for ground meat (preferably beef or sausage). In addition to the protein, it’s loaded with creamy cannellini beans, fresh vegetables, and most importantly a rich chicken broth that’s combined with the flavor of tomatoes. Topped with fresh sourdough croutons and parmesan cheese transform it into everything I want in a cold weather soup. Pasta is optional in this recipe – I prefer my carbohydrates to come from cannellini beans and sourdough.
Minestrone Soup
This is a classic minestrone recipe with a brothy tomato base, cannellini beans, ground meat, and vegetables. Be sure to top it with fresh croutons and Parmesan.
Ingredients
Soup
- 2 medium red onions, finely chopped
- 3 stalks of celery, finely chopped
- 2 carrots, peeled and finely chopped
- 1/3 cup olive oil
- 6 garlic cloves, minced
- 2 TBSP tomato paste
- 1 cup dry white wine
- 1 28 ounce can of whole, peeled tomatoes
- 1 quart hot water
- 1 quart chicken stock
- 1-2 pieces of Parmesan rind
- 5 cups savoy cabbage, coarsely chopped
- 1 bunch of Italian (lacianto) Kale, stemmed and coarsely chopped
- 1 can (19-ounce) cannellini beans, rinsed and drained
- 1 lb ground beef or ground sausage, cooked and drained
Toppings
- fresh croutons from a crusty loaf - oiled, salted, and cooked until a golden brown
- grated Parmesan cheese
Instructions
First, cook the sofrito of onions, celery, and carrots in a large enamel coated Dutch oven or other large soup pot. Be sure to season well with salt and pepper. Start over medium heat and turn down to medium low, cooking and stirring occasionally for 45 minutes. Once the sofrito has cooked down, add the garlic and cook until fragrant - 1-2 minutes. Next, push the vegetables to the outer edge and add the tomato paste to the bottom center of the pan and stir until it turns a dark brick red. You can incorporate into the vegetables and cook the mixture until a deep red. After this, add the wine and stir to combine. Cook until the wine is mostly reduced. Then add the tomatoes, crushing the whole pieces, and then the water and the stock. You can also add the cheese rind.
Simmer this together for at least 30 minutes - it can go longer if you need to.
Just before you're ready to serve, add the cabbage, kale, beans, and ground meat. Cook until the beans are warmed through and the cabbage and kale are tender - only 5-10 minutes. Top with croutons and Parmesan cheese.
Notes
Inspired by: Gourmet Special Edition: Comfort Winter 2016