Hearty Minestrone Soup
Servings: 6
Ingredients
For the Soup:
- 3 tablespoons extra virgin olive oil
- 1 cup onion diced (1 large onion)
- ¼ teaspoon kosher salt
- 1 cup fennel small chop (1 medium fennel), outer fibrous layer removed, top fronds reserved
- 2 cup zucchini small chop (2 large zucchini)
- 1½ tablespoon fresh rosemary minced, see notes
- 1 cup carrot small chop (2-3 carrot)
- 3 tablespoon garlic cloves pressed
- 1 tablespoon tomato paste
- 1 cup crushed tomatoes
- 1 teaspoon Italian seasoning crushed between fingers
- Pinch chili flakes
- ½ teaspoon dried thyme crushed between fingers
- ¼ teaspoon dried oregano
- 2 15.5 oz cans of butterbeans heavily rinsed and drained
- rounded ¼ teaspoon Kosher salt plus more to taste
- 4 cups low sodium vegetable stock
- 1½ cups water, or more vegetable stock see notes
- 3 dried bay leaves
- 2.5 cups dinosaur/lacinato kale stems removed, cut in very thin ribbons
- heel of parmesan cheese or Pecorino Romano cheese roughly 3"x2", see note
- pasta of choice optional
- parmesan cheese or pecorino romano cheese for serving
- drizzle of good quality extra virgin olive oil for serving, see notes
For the Broccoli Rabe Topping:
- 2 tablespoons extra virgin olive oil
- small pinch red chili flakes
- 1½ tablespoon garlic cloves pressed
- 1 large bunch broccoli rabe cut into 1½ inched pieces, washed but still slightly damp
- large pinch kosher salt
Instructions
For the soup:
- In a four quart heavy pot, heat the olive oil over medium heat until hot.
- Add the onions and ¼ teaspoon kosher salt. Saute the onions for 8-10 minutes, stirring often. Cook until the onions have begun to brown and turn translucent.
- Add the fennel and sauté for 4-5 minutes, stirring often.
- Add the zucchini and stir. Cook for 3-5 minutes until zucchini begins to turn golden.
- Add the carrots, rosemary and the garlic and stir. Cook for about 40 seconds or until the garlic becomes very fragrant.
- Add the tomato paste and stir until vegetables are coated.
- Add the butter beans, crushed tomatoes, Italian seasoning, pinch of chili flakes, dried thyme, dried oregano, rounded ¼ teaspoon kosher salt, vegetable stock, water and stir well.
- Add the bay leaves and reserved fennel fronds.
- Bring soup to a boil, lower to simmer, cover and cook for 1½ hours. Stir occasionally.
- Add the kale and heel of the cheese. Partially cover the soup with the lid and it simmer in for 30 minutes then carefully the cheese. (Eat it as a chef's snack! while its still warm)
- If you want pasta with this soup: boil it in a separate pot till al dente according to the pasta package's directions. When done cooking, rinse slightly under water and set aside to drain.
For the Broccoli Rabe:
- Heat the olive over medium heat In a large skillet (with a tight fitting lid).
- Add the garlic and chili flakes and sauté for no more than a minute, until the garlic begins to turn very light brown.
- Carefully add the damp broccoli rabe to the pan, quickly toss it through with the garlic and immediate secure the lid. Slightly adjust the flame to medium-low heat and allow the broccoli rabe to cook for 2-3 minutes until it has turned bright green and the stalks are tender when pierced with a fork.
- Remove the cover, sprinkle the broccoli rabe with a bit of kosher salt and sauté until any water in the pan has cooked off, about 3-5 minutes.
- Remove form the heat and set aside.
- To serve the soup, ladle into bowls and pile high with parmesan cheese or pecorino romano, a serious drizzle of good quality olive oil and enjoy!
Notes
Rosemary: The amount of rosemary called for in this recipe is only suitable for fresh not dried.
Olive oil: Giving each bowl soup a hearty drizzle of good quality olive oil is the Italian way of enjoying a bowl of minestrone. It add a perfectly buttery finish. Find an extra virgin olive oil that tastes delicious to you!
Water: I like to add a little water as my cooking liquid to lower the sodium content of my soups. However, you can absolutely replace the water with more vegetable stock.