Lucindas Minestrone Food

LUCINDA'S MINESTRONE

Steps:

• Place 2 tablespoons of the olive oil, the onion, and garlic in a large heavy-bottomed soup pot over medium heat. Cook slowly, stirring occasionally, until the onion is translucent, about 3 minutes. Add the zucchini and the celery and keep cooking, stirring occasionally, for 2 minutes more. Add another tablespoon of the olive oil and the cauliflower and cook 5 minutes, stirring occasionally, as the vegetables slowly begin to soften. Stir in the green beans, cabbage, and remaining olive oil and cook, stirring occasionally, for another 2 minutes. Stir in the tomatoes and 2 cups water and simmer until all of the vegetables are softened, 5 to 8 minutes more.
• Add the salt, pepper, and Parmesan cheese rind and stir. Add more water if needed for the desired consistency -- it should be very thick. Cover and simmer 30 minutes. Add the chickpeas and basil sprigs and cook until chickpeas are heated through, 5 to 6 minutes. Serve in bowls with the Parmesan cheese grated over top and freshly ground pepper, and drizzle with olive oil.

MINESTRONE

Steps:

• Heat the oil in a large pot over medium-high heat. Add the pancetta and cook, stirring, until slightly crisp and the fat has rendered, about 1 minute. Reduce the heat to medium and add the garlic, carrots, celery and onions. Cover and cook, stirring occasionally, until the vegetables soften, about 12 minutes. Add the zucchini, cover and cook, stirring occasionally, about 3 minutes. Add the cabbage and cook, stirring, until wilted, about 3 minutes more. Stir in the tomatoes and broth and bring to a boil. Stir in the pasta; lower the heat to a simmer and cook until the pasta is tender, about 8 minutes.
• Mash half the beans in a small bowl with a fork. Add the mashed and whole beans to the soup and cook, stirring, about 3 minutes. Remove the soup from the heat and stir in the herbs and cheese. Season with salt and pepper. Divide among warm soup bowls and sprinkle with the Parmesan. Serve immediately with more cheese at the table.

WINTER MINESTRONE

Steps:

• Cut sausage, potatoes and fennel into 1/2 inch slices.
• In a skillet, cook sausage until brown and drain.
• In a large slow cooker, combine squash, potatoes, fennel, onion, beans, garlic and Italian seasoning.
• Top with sausage and pour chicken broth and wine over all in slow cooker.
• Cover and cook on low for 7-9 hours.
• Stir in spinach, cover and cook 10 minutes more.

MINESTRONE

Steps:

• Heat oil in Dutch oven over medium heat. Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
• Stir in remaining ingredients except cheese, breaking up tomatoes.
• Heat to boiling; reduce heat. Cover and simmer 1/2-hour.
• Add pasta and cook an additional 1/2-hour.
• Serve with Parmesan.