Minestrone Soup for National Homemade Soup Day!

It's winter and it's National Homemade Soup day, so what comes to my mind? Minestrone, of course! Tender pasta, meaty beans, simmered with onions and garlic in a rich tomato broth. What makes my soup special is the addition of a parmesan cheese rind - the flavorful end of the cheese that often gets discarded. As the soup simmers, the rind infuses its heavenly cheesiness into the broth. It's downright awesome - whether you're cooking for a busy weeknight or leisurely Sunday. Don't forget that crusty bread on the side.

6 ounces elbow-shaped pasta
2 teaspoons olive oil
1 teaspoon unsalted butter
1 cup chopped celery
1/2 cup chopped white onion
2 cloves garlic, minced1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
6 cups chicken broth
1 russet potato, peeled and cut into 1-inch cubes
3 tablespoons sundried tomato paste
2 bay leaves
4-inch piece parmesan rind 
15-ounce can kidney beans, rinsed and drained
Salt and freshly ground black pepper


Cook the pasta according to the package directions, using the shortest cooking time for al dente pasta. Drain and set aside.
Heat the oil and butter together in a large stock pot over medium heat. Add the celery, onion and garlic and cook until soft, but not browned, about 5 to 7 minutes. Add the oregano and thyme, stir to coat and cook 30 seconds, until the herbs are fragrant.
Add the broth, potato, tomato paste, bay leaves, and parmesan rind. Bring to a simmer. Partially cover and simmer for 10 minutes, stirring occasionally. Add the beans and pasta and simmer for 10 more minutes, until the potato is tender. Remove the parmesan rind and bay leaves and season to taste with salt and pepper.

Serves 4






Photo: tiramisustudio