7 Color Minestrone Recipes

THE BEST MINESTRONE

Steps:

• Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the meat is golden brown on all sides, 5 to 7 minutes. Transfer the pancetta with a slotted spoon to a large bowl, leaving the fat in the pot.
• Reduce the heat to medium. Add the carrots, celery, onions, garlic, bay leaves, red pepper flakes, 4 teaspoons salt and 1/2 teaspoon black pepper and cook, stirring occasionally, until tender but not browned, 6 to 8 minutes. Add the potatoes and zucchini and cook, stirring occasionally, until slightly softened, about 5 minutes. Return the pancetta to the pot, stir in the tomatoes and 8 cups water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the potatoes are just tender, about 20 minutes.
• Add the kale, beans and their liquid and pasta and continue to cook until the pasta is cooked through and the kale is tender, about 10 minutes. Discard the bay leaves and season with more salt and pepper if necessary. Serve with grated Parmesan.

ANYTIME MINESTRONE

Steps:

• For the soup: Heat 2 tablespoons of the oil in a large heavy pot over medium-high heat. Cook the mushrooms, undisturbed, until browned underneath, about 2 minutes. Toss and continue to cook, tossing occasionally, until browned on both sides and tender, 2 to 3 minutes. Season with salt and pepper and transfer to a medium bowl.
• Heat the butter and remaining 2 tablespoons oil in the same pot over medium-high heat. Add the onions, garlic, cabbage, squash, tomatoes, green beans, 1 tablespoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the vegetables are softened but not browned, 6 to 8 minutes. Add the mushrooms and 8 cups water, bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 5 to 10 minutes. Add the garbanzo beans and cook until warmed through, about 3 minutes. Season if necessary.
• Meanwhile, make the pistou: Pulse the garlic, parsley, basil, pecans and 2 tablespoons of the oil in a food processor until finely chopped. Transfer to a small bowl and stir in the Parmesan, grapefruit zest, crushed red pepper and remaining 2 tablespoons oil; season with salt.
• Divide the soup among bowls and top with the pistou.

CLASSIC MINESTRONE

Steps:

• Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
• Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
• Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.

MINESTRONE

Steps:

• In a stockpot, saute the onions, celery and parsley in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, tomato sauce, cabbage, carrots, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , In a large skillet, cook beef over medium heat until no longer pink; drain. Stir into soup along with the zucchini, beans and pasta. Cover and simmer for 15-20 minutes or until vegetables and pasta are tender. Top each serving with cheese.

CLASSIC MINESTRONE SOUP

Steps:

• Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.
• Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.

7 COLOR MINESTRONE

Steps:

• 1. In a 5-quart open kettle, lightly sauté leek, onion, and garlic in oil. 2. Add carrots, bell pepper, tomatoes, basil, arugula, oregano, thyme, sorrel, beef stock paste, black pepper, salt, and water. 3. Cover and simmer at least 1 hour (2 hours if time permits). Longer cooking time blends flavors even more. The soup can also be placed in a slow cooker and simmered on its lowest setting during the day. 4. Twenty minute s before the end of cooking, add the uncooked pasta. Uncover pot and stir frequently to make sure pasta doesn't stick. 5. Just before serving, stir in beans. 6. Ladle into large soup bowls and sprinkle with grated cheese.