Ingredients
3/4 c. dried cannellini beans
1/2 large onion
1 bay leaf
c. extra-virgin olive oil
1 large Rib Celery
1 medium carrot
1 large onion
1 medium leek
3 clove garlic
2 large ribs celery
2 medium carrots
6 oz. small red potatoes
1 medium zucchini
4 oz. green beans
1 can whole peeled plum tomatoes
1 bunch Tuscan kale (also called cavolo nero)
1/4 head savoy cabbage, cored and very thinly sliced
4 c. vegetable stock
1 rind Parmigiano-Reggiano cheese
1 bay leaf
tsp. crushed red-pepper flakes
Coarse salt
Freshly ground pepper
Martha’s Pesto
Preparation
Step 1Make beans: Cover beans with cold water by 2 inches in a bowl. Refrigerate 8 to 12 hours. Drain. Bring 8 cups water to a boil in large saucepan. Add beans, onion, and bay leaf. Reduce heat; simmer until beans are just tender, about 1 hour. Drain, reserving beans and 4 cups liquid. Discard solids from beans, and cover beans.Step 2Make soffritto: Heat oil in a stockpot over medium-low heat. Add celery, carrot, and onion. Cook, stirring often, until deep golden brown, 20 to 25 minutes.Step 3Make soup: Add leek and garlic. Cook, stirring often, until soft, about 4 minutes. Raise heat to medium-high; add celery, carrots, potatoes, zucchini, and green beans. Cook, stirring often, until golden, about 5 minutes. Stir in reserved bean liquid, the tomatoes and juice, kale, cabbage, stock, cheese rind, and red-pepper flakes; season with salt and pepper. Bring to a boil. Reduce heat. Cover; simmer 1 hour.Step 4Add beans. Cover; cook until tender, 1 to 1 1/2 hours. Serve topped with pesto if desired. Minestrone can be refrigerated in an airtight container up to 3 days; thin with water if needed before reheating.
Copyright © 2008, Martha Stewart Living Omnimedia, Inc.
