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.