Monday, March 28, 2011

At the End of the Rainbow

It's not a pot of gold you'll find but a pot of Minestrone.

Printable Recipe

2 tablespoons extra virgin olive oil
4 ounces pancetta, diced
1 large yellow onion, diced
3 to 4 cloves garlic, minced
3 quarts chicken broth
2 14 ½-ounce cans diced tomatoes
1 bay leaf
1 teaspoon minced fresh rosemary
8 ounces anelletti, ditalini, or macaroni
4 stalks celery, sliced
3 carrots, sliced
1 14-ounce bunch Swiss chard, preferably rainbow chard, stems and ribs diced and leaves cut into 1-inch strips
2 15-ounce cans cannellini beans, rinsed and drained
Kosher salt
Freshly ground black pepper

Heat a large, heavy pot over medium heat until very hot but not smoking. Add the oil and swirl to coat the bottom of the pot. Add the pancetta and fry, tossing frequently, for 4 to 5 minutes, or until golden brown. Add the onion and sauté for 4 to 5 minutes, or until soft. Add the garlic and sauté for another 30 seconds, or until fragrant. Add the broth, tomatoes (along with their liquid), bay leaf, and rosemary and bring to a boil. Add the pasta, celery, carrots, and chard stems and ribs, return to a boil, and simmer, stirring occasionally, for 14 to 15 minutes, or until the pasta is nearly al dente. Add the chard leaves and beans and simmer for another 3 to 4 minutes, or until the chard is tender. Discard the bay leaf and season to taste with salt and pepper. Ladle into bowls and serve immediately.

Serves 6 to 8 as a main course. Vary the vegetables according to what's in season. Serve topped with a grating of Parmegiano-Reggiano and a spoonful of pesto—try Arugula Pesto in the springtime or your classic basil pesto, like the kind used in this crostata, in the summer.


Irina said...

I know a carnivore who might actually eat this. It looks amazingly gorgeous and appetizing.

avaserfi said...

I made this tonight for dinner. I substituted a few things based on what was on hand and seasonal around here. It was delicious. A very light meal that didn't feel wrong in any way for the hot Texas weather despite worries that we were well past soup weather!

rebecca @ beurrista said...

we are experiencing the tailend of a nor'easter- this is the perfect soup for today!

Debra said...

Made this soup after I received the recipe in email. Oh my, it is wonderful!! I've made other Minestrone recipes but this just became my favorite.

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