Rustic Minestrone

16 01 2012

Soup….one of the ultimate comfort foods! Whether it’s cold outside or you’re feeling a little under the weather, a rich and hearty homemade soup is bound to make you feel warm and comforted! I tried this rustic minestrone recipe from Everyday Food tonight for my main squeeze who’s sick, and it did not disappoint.

Rustic Minestrone

The following serves 4 – 6:

  • 2 tsp extra-virgin olive oil
  • 1 medium yellow onion, diced small
  • 2 garlic cloves, minced
  • 1 can (15 oz) diced tomatoes
  • 10 cups chicken broth
  • 4 cups shredded chicken if you’d like or have on hand, I didn’t use the chicken and instead added a few more veggies
  • 3/4 cup small pasta shells ( I used ditalini pasta instead)
  • 3 medium carrots, cut into 1/4-inch rounds
  • 1 parmesan rind, plus grated parmesan (ask your deli for the rind if you can’t find it by the fancy cheeses)
  • 1 bunch kale (about 3/4 lb), tough stems and ribs removed, leaves cut into 1-inch pieces (4 cups)
  • 1 medium zucchini, diced medium
  • 1 can (15.5 oz) chickpeas, rinsed and drained
  • Course salt and ground pepper

In a large pot, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatoes with juice and cook until liquid is evaporated, 4 minutes. Add broth and bring to a boil.

Add pasta, carrots and parmesan rind and cook 5 minutes. Add kale, zucchini and chickpeas and cook until zucchini is crisp-tender, 5 minutes. If you’d like to use the chicken, stir it in at this point and cook until warmed through, 1-2 minutes. Season with salt and pepper and remove rind before serving. Sprinkle with parmesan and serve with a salad or garlic bread.

This Girl’s tip: I waited to add the pasta until the very end, and gave all the veggies a few extra minutes to cook. It could be because I added more veggies instead of the chicken, but I would recommend adding the pasta at the end, cooking until al dente according to the package.




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