Winter Minestrone & Garlic Bruschetta
Minestrone
Olive oil 4 ounces pancetta, 1/2 inch diced, optional
1 1/2 cups chopped yellow onions 2 cups (1/2 inch diced)
carrots (3 carrots) 2 cups (1/2 inch diced)
celery (3 stalks)
2 Zucchinis, quartered and sliced
1 1/2 tablespoons minced garlic (4 cloves)
2 teaspoons chopped fresh thyme leaves
1 (26 ounce) can or box diced tomatoes
6 to 8 cups chicken stock, preferably homemade
1 bay leaf
Kosher salt and freshly ground black pepper
1 (15 ounce) can cannellini beans, drained and rinsed
2 cups cooked small pasta, such as tubetti
Large handful kale/spinach, stalks removed, chopped
1/2 cup good dry white wine
2 tablespoons pesto, home made preferably
Garlic Bruschetta
Freshly grated Parmesan cheese, for serving Garlic Bruschetta:
1 French baguette Good olive oil 1 clove garlic, cut in half lengthwise
Minestrone Directions
Heat 2 tablespoons of olive oil over medium heat in a large,
heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned.
Add the onions, carrots, celery, zucchini, garlic, and thyme and cook over medium heat,
stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and
simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf.
Add the beans and cooked pasta and heat through.
The soup should be quite thick but if it's too thick, add more chicken stock.
Just before serving, reheat the soup, add the kale, and toss. Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste.
Serve with bruschetta on top. Sprinkled with Parmesan cheese, drizzle with olive oil and serve hot.
Garlic Bruschetta Directions
Preheat the oven to 425 degrees. Slice the baguette at a 45 degree angle
in 1/2 inchthick slices.
Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted.
Take the slices out of the oven and rub the surface of each one with the cut clove of garlic.
