Moosewood Winter Minestrone Recipes

WINTER MINESTRONE

Steps:

• In a large, heavy stockpot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Cook, stirring frequently, until the onion is translucent, about 10 minutes. Add the Swiss chard and potato. Season with salt and pepper and cook for 2 minutes. Stir in the tomatoes and rosemary sprigs. Bring the mixture to a boil. Reduce the heat and simmer until the chard is wilted and the tomatoes are very soft, about 10 minutes.
• In a food processor or blender, combine 3/4 of the beans with 1/2 cup of broth. Blend until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan rind to the vegetable mixture. Simmer, stirring occasionally, until the potato pieces are tender, about 15 minutes. Stir in the remaining beans and the parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Discard the rosemary stems (the leaves will have fallen off) and season with salt and pepper, to taste. Ladle the soup into bowls and serve.

WINTER MINESTRONE

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
• Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
• Ladle the soup into bowls and serve.

MOOSEWOOD WINTER MINESTRONE

Steps:

• In a large nonreactive soup pot, saute the onions, garlic, and celery in the oil on low heat for 10 minutes. Stir in the salt, carrots, parsnips, and chopped fennel, and then cover and continue to cook for 10 minutes, stirring frequently.Add the sweet potatoes, ground fennel, oregano, red pepper flakes, and rosemary and simmer for about 5 minutes. (If the vegetables stick or begin to brown, add a splash of water.) Add the tomatoes, water, and, if using, the wine. Cover and simmer for 20 to 30 minutes. Add the beans and parsley and cook for another 10 minutes. Serve plain or topped with grated Parmesan cheese. SERVES 6 TO 8 Notes * White and red kidneys are both fine, and if you prefer to substitute another type of bean, go right ahead.

TRADITIONAL MINESTRONE

Steps:

• Heat the olive oil in nonstick Dutch oven.
• Add onion, garlic and salt.
• Saute over medium heat for about 5 minutes.
• Add celery, carrot, green beans and seasonings.
• Cover and cook overy very low heat 10 minutes, stirring occasionally.
• Add bell pepper, water and spaghetti sauce.
• Cover and simmer 15 minutes.
• Add beans and simmer another 5 minutes.
• Bring to a gentle boil.
• Add pasta.
• Stir and cook until pasta is done.
• Serve topped with parsley and parmesan.

AUTUMN MINESTRONE

Steps:

• Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.
• Serve immediately.