Minestrone

My favorite minestrone recipe is from The Urban Spork. The original recipe website stopped working a little while ago, but luckily a little miracle called the WayBack Machine makes it possible to continue enjoying this great recipe! I have adapted the recipe a bit to make it fit my tastes, so here’s my version:

Ingredients:
pasta of your choice
1 tablespoon olive oil
fennel seeds
crushed red pepper flakes
1/2 onion, chopped
2 stalks celery, chopped
2 medium Yukon gold potatoes, peeled and cut into small pieces
3-4 cloves garlic, minced
28 oz. can plus a 15 oz. can lightly crushed whole tomatoes
8 cups low-sodium chicken stock or broth
15 oz. can cannellini beans, drained and rinsed
salt and pepper
2 teaspoons red wine vinegar
1 bunch Swiss chard leaves, sliced
Parmesan cheese

Directions:

Cook the pasta according to the directions on the box and set aside. We used ditalini, but shells or any other small pasta would work very well!

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Heat the olive oil in a large pot over medium-high heat with a sprinkle of fennel seeds and a sprinkle of crushed red pepper flakes.

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Add the onion, celery, potatoes and garlic. Cook for 5 minutes, stirring occasionally.

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Add the crushed tomatoes, chicken stock/broth and cannellini beans, as well as 2 teaspoons of salt and ½ teaspoon of pepper. Increase the heat to high and bring mixture to a boil. Then reduce the heat to a simmer and cook until potatoes are tender, about 10 minutes.

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Before serving, stir in the red wine vinegar and Swiss chard leaves. To serve, ladle soup over the pasta in individual bowls and garnish with Parmesan cheese.

Note: Store leftover soup separately from leftover pasta to preserve liquid.

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Mmm… so hot and savory with just the right amount of spiciness!