Brit Gal Sarah was kind enough to ask me to be a guest blogger
today, so hop on over to her place and check it out. She's a delightful
Brit bloggy newly transplanted into Tornado Alley, USA.
And a recent Blog of Note, Coffee Messiah, has designated today's
theme "kitchen". Well, the latest savory concoction in the Manor
Kitchen has been this wonderful recipe for minestrone. A nice
steaming bowl of soup is perfect for a cold snowy evening, don't you
think? The key is browning the tomato paste and slow cooking the
veggies. Patience pays off with this one. So put on your warm woolly
socks and simmer a pot of this yummy stuff on the stove. It's low cal,
tastes heavenly and best of all warm!
1/3 lb sliced pancetta, chopped
3 carrots, chopped
4 celery ribs, chopped
3 medium red onions, chopped
1/3 cup extra virgin olive oil
1 bunch Swiss chard
6 garlic cloves, finely chopped
2 Tbsp tomato paste
1 28 oz can whole tomatoes in juice
3 qt hot water
5 cups coarsely chopped cored Savoy cabbage
5 cups coarsely chopped escarole
1 piece Parmigiano-Reggiano rind
1 19 oz can cannellini beans, rinsed and drained
extra virgin olive oil for drizzling, cooked ditalini pasta tossed
with oil, grated Parmigiano-Reggiano
Cook pancetta, onions, celery, and carrots in oils in a wide 7 to 9 qt
heavy pot over medium heat, stirring occasionally.
Cut out stems from chard and chop stems, reserving leaves. Stir
chard stems into pancetta mixture with garlic, 1 tsp salt and 1/4 tsp
pepper and continue cooking, stirring occasionally, until veggies are
very tender and begin to stick to bottom of pot, about 30 minutes.
Push veggies to one side of pot. Add tomato paste to cleared area
and cook, stirring until it starts to caramelize, about 2 minutes.
Stir in tomatoes with their juice, add hot water. Bring to a simmer,
stir in cabbage, escarole and Parmesan. Simmer until greens are
tender, about 30 minutes.
Coarsely chop chard leaves and stir into soup along with beans.
Simmer for 10 minutes, discard rind, add salt and pepper to taste.
Add cooked pasta, just before serving. Soup without pasta, can be
made 2 days ahead and chilled.
photo from January issue of Gourmet--
I dropped my camera and broke it!! ((sob))