Hearty , healthy, and perfect for lunch or dinner on a chilly autumn day, Minestrone is a classic favorites Italian soup that is super easy to make. There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season, and often made with the addition of pasta or rice. Here’s our version ....
INGREDIENTS - 1 tablespoon olive oil
- 1 medium onion, cut into 1/2-inch pieces
- 2 stalks celery, sliced crosswise into
- 1/2-inch pieces
- 1/2 bulb fennel, cut into 1-by-1/4- inch pieces (about 1 1/2 cups)
- 2 medium Yukon gold potatoes,peeled and cut into 1-inch pieces
- 2 cloves garlic, finely chopped
- 1 jar (35 ounces) whole tomatoes, lightly crushed
- 8 cups homemade or store-bought low-sodium chicken stock
- 1 can (15 ounces) cannellini beans, drained and rinsed
- Coarse salt and freshly ground pepper
- 2 teaspoons red-wine vinegar
- 1 1/2 bunches Swiss chard leaves, thinly sliced (about 6 cups)
- 2 cups cooked tubetti pasta, for serving
- Freshly grated Parmesan cheese, for garnish
DIRECTIONS
Heat oil in an 8-quart stock pot over medium high heat. Add onion, celery, fennel, potatoes, and garlic and cook, stirring occasionally, about 5 minutes.
Add tomatoes and their juices, stock, and cannellini beans; season with 2 teaspoons salt and 1/2 teaspoon pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 10 minutes.
Stir in vinegar and Swiss chard; season with salt and pepper. Divide pasta evenly between 6 to 8 bowls.
Ladle over soup and garnish with cheese. Serve immediately.
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