Minestrone Soup
Tonight for dinner, with a cold night, it seemed right for a hearty soup. I made a variation on my minestrone featuring:
- vegetable stock
- tomatoes
- green beans
- broccolini
- hearty green escarole
- pasta
- parmesan cheese, evoo
- carrots
- sweet onion
First, sauté the onion in EVOO, garlic; add the carrots. Stir until a brown residue appears on the bottom of the pan; add salt, and tomato paste. Next, add red wine (I used Barbera), and more garlic. Then, add your stock, tomato, and water to fill the pot.
Once a simmer appears, add the pasta. I took the stem sections of the broccolini next and added that; the rest of the vegetables are up to you, and the order for adding them is so that they are enough cooked-through, and not some pale, gray color.
Garnish the finished soup with fresh-grated parmesan cheese. Drizzle with more EVOO.
I served a rustic toasted bread with more EVOO for dipping into the soup. Copious amounts of black pepper add to the excitement.
Filed by MessyChef at November 10th, 2007 under In the Kitchen