Winter Minestrone Soup

I heard on a talk show today that the month the most soup is eaten is January.  Hmm, I am not going to limit myself to highlighting soup only in January!  Kicking off the wind and gray skies of November calls for soup!  When making soup, it is best to double the recipe and store some in the freezer.  Really doesn't take much more time and you will be grateful some busy cold day that you have it on hand.  Another reason for my doubling up is making use of the garden veges while I have them.  I used kale in this recipe; but any green such as spinach or chard will do just as well.  If you want to go vegetarian, skip the bacon and add a bit more seasoning.


Winter Minestrone Soup
printable recipe

2 T. olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 strips of bacon, coarsely chopped
2 cloves of garlic, minced
1 lb. kale, stems removed and rough chopped
1 russet potato, peeled and cubed
1 (14 1/2 oz.) can of diced tomatoes
1 fresh rosemary sprig
1 (15 oz.) can of cannellini beans, rinsed and drained
1 (14 oz.) cans beef stock
1 oz. piece of Parmesan cheese rind.
2 T. chopped fresh Italian parsley leaves
salt and pepper
1 c. elbow macaroni
Grated Parmesan

Heat the oil in a heavy large pot over medium heat.  Add the onion, carrots, celery, bacon and garlic.  Saute until onion is translucent, about 10 minutes.

Add the kale and potato; saute for 2 more minutes.

Add the tomatoes and rosemary sprig.  Simmer until the kale is wilted and the tomatoes begin to break down, about 10 minutes.

Meanwhile, blend 3/4 c. of the beans with 1/4 c. of the stock in a processor until smooth.

Add the puree, the stock and the cheese rind to the pot.  Simmer until the potato pieces are tender, about 15 minutes.  Season with salt and pepper to taste.

Add the rest of the beans and the parsley, heat through.  Remove the rind and rosemary stems before serving. 

Cook the pasta according to the package directions.  Place pasta in a soup bowl and ladle the minestrone over the pasta.  Top with grated cheese if you like.