It was sunny here for like two days last week. I could see the summer light at the end of the winter tunnel. Delight! Followed by panic. Weather-wise I am so ready for summer. Not to mention all of the fun barbecues and outdoor parties and picnics to be had. But I'm not quite ready to let go of the comforting and hearty fare that's consumed during the chillier months. Lucky for me (or unlucky depending on how you look at it, this is really a "six of one, half dozen of another" situation), I have a month and a half to squeeze in all the hearty winter recipes I can. And boy, do I have a list three miles long!
At the top of my list? This yummy-in-my-tummy minestrone soup. Minestrone soup has always been a favorite of mine, although I've only ever eaten the canned stuff, which is dismal at best.
This soup met my great expectations. Not that I was surprised that it was 100% better than its canned version. It has a wonderful fresh flavor and is amazing with a little freshly grated Parm and a hunk of crusty bread. Oh, and the other reviews from members of my household (who also LOVE their meat)? So filling with an incredibly rich (but light) tomato flavor. Definitely something to have again as a mostly meatless dish (due to bacon, although they wouldn't be opposed to the idea of adding chicken in it).
1 1/2 Tbsp salt
8 cups water
1 cup dried cannellini, rinsed and picked over (really any dried white bean will do, like navy or northern beans)
6 slices thick sliced bacon (plain or peppered is good), diced
2 medium celery ribs, small dice
1 medium carrot, bite-sized dice
1 large yellow onion, peeled and diced
1 medium zucchini, trimmed and cut into bite-sized quarter-rounds
1/2 cup medium mushrooms (cremini/baby bella or even white buttons work great), quartered
4 large cloves garlic, finely minced
2-3 cups cabbage (green, savoy or napa), cut into bite-sized pieces
1/8 tsp red pepper flakes
8 cups chicken broth
2 cups water
1 piece Parmesan cheese rind, about 5 by 2 inches*
1 bay leaf
2 cups V8 juice
1 cup small dried pasta, cooked according to package directions
1/2 cup chopped fresh basil leaves
Kosher salt and freshly ground black pepper to taste
In a large Dutch oven, combine salt, water and beans. Bring to a boil over high heat. Remove the pot from the heat, cover and let stand for 1 hour. Drain and rinse well.
In the same dutch oven, cook bacon over medium-high heat. Stirring occasionally, until bacon begins to crisp. Add celery, carrots, onions, zucchini and mushrooms. Sauté until vegetables are translucent/softened and lightly browned, 5-9 minutes. Stir in the garlic, cabbage, and red pepper flakes; continue to cook until cabbage starts to wilt, 1-2 minutes longer. Transfer vegetables to a rimmed baking sheet, spread in a thin layer and set aside. This helps slow the cooking process by allowing the vegetables to cool quickly.
In the dutch oven add beans, chicken broth, water, Parmesan rind, and bay leaf. Bring to a boil over high heat. Reduce the heat to a vigorous simmer (medium-low heat), stirring occasionally, until beans are fully tender and liquid begins to thicken, 45-60 minutes.
Add the reserved vegetables and V8 juice to the beans and broth. If carrots are soft, then just heat through. If carrots still have more crunch than you like, cook until carrots are soft, about 15 minutes. Discard the bay leaf and Parmesan rind. Stir in the cooked pasta and basil, then season with salt and pepper. Serve with grated Parm and your fave bread!
*My local grocery store has an amazing cheese section (think similar to Whole Foods, and if you've never been to a Whole Foods, then I am truly sorry for how sheltered you or your community may be. You must make a field trip! Although their prices can be a bit steep, quality and freshness is key there. So produce, meat, and cheese is fab, but get your canned goods somewhere else.). My grocery store has small packages of parmesan cheese rind for sale because they make their own grated parmesan cheese and other cheese blends. Now if you are unlucky and don't have the option to just buy the rind, try and find a nice hunk of parm cheese that still has the rind and use that, plus you can then grate the cheese and use it as a garnish for your soup. If you can't find a parm wedge with its rind, then just go ahead and use a 2-inch chunk of parm cheese.
Source: Adapted from The Galley Gourmet
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