Thursday, August 12, 2010

Minestrone Soup!

Here's how I do Minestrone soup ... with a secret ingredient! Check out the video, more parts are coming soon!

The Recipe

My secret ingredient makes this dish “souper” savory.

Serves 4+

  • 3 cups all-natural, low sodium chicken broth
  • 1 28-ounce can all-natural diced tomatoes
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • 1 cup onion, chopped
  • 1 cup ditalini pasta, uncooked
  • 1/2 bag fresh, baby spinach or 4 stalks fresh kale, rinsed, pulled off stalk and torn into bite sized pieces
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 2 bay leaves
  • Sea salt and pepper, to taste
  • Parmesan reggiano cheese (the real deal, not from a cardboard can)
  • SECRET INGREDIENT: The rind of Parmesan reggiano cheese, about 4 inch piece

Heat olive oil over medium heat in a large pot and sauté onions and celery until translucent. Add broth, tomatoes, carrots, thyme, sage, bay leaves, a few pinches of salt/pepper, and cheese rind to pot. Bring to a boil then reduce heat to low and cover pot. Slow cook for at least 1 hour. 30 minutes prior to serving, add pasta and fresh greens (spinach or kale). Before serving, remove rind and bay leaves.

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