…has been on my list of must-tries for awhile, particularly since it is Winter and my mother and sister-in-law are vegetarians. Minestrone, I am told, is an absolute must-have for the cold of Winter and is actually a great idea for a regular staple in the vegetarian diet, as it is warm, comforting, and hearty.
For Rachael Ray’s Must-Have Minestrone you need:
- 2 tbsp. extra-virgin olive oil
- 1 onion, 3/4 chopped, 1/4 finely chopped
- 4 garlic cloves, grated
- 1 carrot, shredded
- 4 celery stalks, chopped
- 1 bay leaf
- 1/2 tsp. crushed red pepper
- 1 tsp. dried oregano
- salt and pepper
- 15-oz. can red kidney beans, drained
- 15-oz. can cannellini beans, drained
- 15-oz. can chickpeas, drained
- 2-3 sprigs fresh rosemary, leaves stripped/chopped
- 1/4 cup tomato paste
- 1/2 cup dry white wine
- 4 cups vegetable stock
- 1 bunch kale, chopped
- 1/2 lb. whole wheat elbow macaroni
- Parmigiano-reggiano, for topping
- Toasted bread, for serving
Heat a large pot over medium heat with the oil. Add 3/4 chopped onion, the garlic, carrots, celery, and bay leaf to the oil. Season the veggies with the oregano, salt, pepper, and crushed red pepper. Saute the mixture for 8-10 minutes, until the vegetables are soft.
Add the beans, rosemary, and a bit more salt and pepper. Stir in the tomato paste and cook for a couple of minutes until the mixture smells a bit sweet. Pour in the wine, cook it down for a minute, then mix in the stock and 2 cups water. Wilt in the kale and bring the mixture to a bubble. Toss in the pasta and cook to al dente, about 8 minutes.
Serve a bowlful of soup topped with a bit of oil, the raw onion, and some cheese. Make sure to serve some bread alongside to mop up the delicious broth!
I can’t wait to make this for Schatzi’s family–it is delicious! And, while it is quite hearty, it was a nice break from all the heavy holiday eating we did last week. Whip up a big bowl of minestrone for your family this week to ward off the cold.
*sc
ooh, this looks so good! I’m bookmarking it for a great Sunday lunch!
[…] September 21, 2011 As soon as the season changes I instantly crave soups and comfort food. This is my go-to minestrone full of kale, white beans, chickpeas, carrots, and whole wheat penne. The difference between this and your run of the mill minestrone is in the white wine, which brings it to a whole new level. Level favorite, yum. Recipe here. […]