Cooking Class Recipe: Allyson Lara's Winter Minestrone

 

This is a favorite recipe in Allyson Lara's Vegetarian Soups recreational cooking classes—so hearty and filling you don't even miss the meat. With just a bit of crusty bread on the side, it's a perect winter evening meal. 

Makes about 2 quarts.

Ingredients

1 medium red onion, chopped

2 cloves garlic, finely minced

2 celery stalks, chopped

1 medium carrot chopped

1/4 C extra-virgin olive oil

1/2 bunch Swiss chard

3 garlic cloves, finely chopped

2 Tbsp tomato paste

3-4 whole canned tomatoes in juice, roughly chopped

2 C veg stock

4 C hot water

½ head Savoy cabbage, finely chopped

½ head Escarole, coarsely chopped

1 piece Parmigiano-Reggiano rind (about 3 by 1 1/2 inches)

1/2 (19 Oz) can cannellini beans, rinsed and drained

Pesto Ingredients

2 garlic cloves

1/4 C pine nuts, toasted

1 C grated Parmigiano-Reggiano

2 bunches Italian basil leaves

2-3 Tbsp olive oil

 

Method

Saute onion, garlic, celery, carrots and tomatoes in oil in a wide 5-quart heavy pot over medium heat and continue cooking until veg have begun to soften.

Cut out stems from chard and chop, reserving leaves. Stir chard stems into soffrito.

Push vegetables to one side of pot. Add tomato paste to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes. Stir paste into vegetables and cook, stirring, about 2 minutes.

Add hot liquid (1.5 quarts total) and bring to a simmer.

Stir in cabbage, escarole, and parmesan rind. Simmer, covered, until greens are tender, about 40 minutes.

Coarsely chop chard leaves and stir into soup along with beans.

Simmer, partially covered, 10 minutes. Discard parm rind.

If using ditalini, stir in and simmer about 5 minutes – serve topped with a spoonful of pesto.