Minestrone To Warm the Soul

We moved to Southern California for warm weather so let me confess right now that I'm not a lover of the cold.  That being said, the recipe below has certainly helped to ease the the chill of winter nights.  Moreover, it has one of my can't-seem-to-get-enough-of veggies, escarole.  How could something so simple (less than an hour of active prep time), so low in calories (terrific diet-food after the holidays), and so nutritious (lots of vitamins and fiber), taste so yummy?  This one ticks all of the boxes for scrumptious and healthy.

NOTE:  If you want a more filling soup you can add pasta or potatoes.  Also, if you still have your turkey carcass in the freezer, it can be added to boost flavors.  If you really want to be decadent, drizzle pesto on the top before serving with a sprinkle of grated Parmigiano.   (Serves 8)

Ingredients:

• 1/3 pound sliced pancetta, chopped
• 3 medium red onions, chopped
• 4 celery stalks, chopped
• 2 medium carrots, chopped
• 1/3 cup EVOO
• 1 bunch Swiss chard
• 6 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 28-ounce canned tomatoes
• 3 quart hot water
• 5 cups coarsely chopped cored Savoy cabbage
• 5 cups coarsely chopped escarole 
• 1 piece Parmigiano-Reggiano rind (about 3 by 1 1/2 inches)
• 2 (19-ounce) cans cannellini beans, rinsed and drained 
• salt & pepper

Preparation:

Cook pancetta, onions, celery, and carrots in oil in large heavy pot over medium heat, stirring occasionally while preparing the chard.

Cut out stems from chard and chop the stems, reserving leaves for later.  Stir stems into pancetta mix with garlic, 1 teaspoon salt and 3/4 teaspoon pepper and continue cooking, stirring occasionally until all veggies are tender and begin to stick to bottom of pot (about 45 minutes).  

Push veggies to side of pot, then add tomatoes paste to cleared area and cook, stirring constantly until paste begins to caramelize (a couple of minutes).  Stir paste into veggies and cook, stirring constantly for about 2 minutes---do not let paste burn. Stir in tomatoes with their juice, breaking them up with a spoon.  Next, add hot water, scraping up any bits from the bottom of the pot.

Bring to a simmer.  Stir in cabbage, escarole and add the cheese rind.  Simmer, covered, until greens are tender about 40 minutes.  Coarsely chop chard leaves and stir into soup along with beans.  Simmer, partially covered, 10 minutes.  Discard ring. Season with additional salt and pepper to taste.

Buon Appetito!

Minestrone Better than in Italy!

       Ring in the New Year with this extravagant soup!

January for many of us means taking off those extra pounds we've put on over the holidaze.  Moreover, New Year's resolutions often include recommitting to living a healthy lifestyle with routine exercise and healthy eating.  This soup fits the bill perfectly for weight loss and health.  Oh, yeah...did I mention that it is outrageously good?

Chocked full of flavor, this take on an Italian vegetable soup promises to please even the most discerning gourmet.  To add a little more richness, I throw in my Christmas turkey carcass.  If that's not an option, you can also add just a turkey leg.  For absolutely killer complexity, add a smoked piece of meat (preferably chicken or turkey, however, a piece of lean smoked pork would also work.)

Ingredients:

• 1/3 lb. pancetta, finely chopped
• 3 medium onions, chopped
• 6 celrey ribs, chopped
• 1/3 cup EVOO
• 1 bunch Swiss chard
• 6 cloves garlic, finely chopped
• 28 oz can of chopped or whole tomatoes, including juice
• 3 Qrts water
• 5 cups of Savoy cabbage, coarsely chopped
• 5 cups of escarole, coarsely chopped
• 1 head of parsley, chopped
• 1 piece of Parmigiano-Reggiano rind
• 2 cans of cannellini beans, including their liquid (19oz cans)
• Optional:  grated Parmigiano-Reggiano & chopped basil

Directions:

Cook pancetta, onions, celery, and carrots in oil in a large, heavy pot over medium heat, stirring only occasionally so that vegies develop some carmelization.  In the meanwhile, cut out stems from chard and chop stems (set aside chopped leaves for later).  Stir chard stems into pancetta mixture with garlic, 1 teaspoon of salt and 3/4 teaspoon of pepper.  Continue cooking, stirring occasionally until tender and begins to stick to bottom of pot (about 45 minutes.)

Push mixture to side of pot, adding tomato paste to cleared area. Cook, stirring constantly until paste begins to carmelize (about 2 minutes.)  While paste may stick to pot, don't let it burn.

Break up tomatoes and add them and their juice.  Add water, scraping up any brown bits from the bottom of the pot.  Bring to a simmer.  Stir in cabbage, escarole, parley and cheese rind.   Simmer, covered, until green are tender (about 30 minutes).

Add chopped chard leaves and beans to soup, simmering partially covered about 10 minutes.  Adjust salt and pepper to taste.  For a splurge, add to top of soup bowls grated cheese and freshly chopped basil.

This recipe easily serves 10.  With El Nino bearing down, the soup is a perfect healthy treat for a cold and rainy winter's night.

Buon appetito!