21 September 2009

Fall Minestrone

Fall is definitely in the air! And as I listen to a cold front move into the area, I thought I would share a recipe that Jim made last week that was very, well, Fall-ish (and really good!)

Fall Minestrone (Rachel Ray: 365 No Repeats)
2 tbsp. EVOO
1/4 lb. bacon
4 garlic cloves
3 portobello mushroom caps
2 med. onions chopped
2 med. carrots, peeled and diced
2 celery ribs, chopped
2 stems fresh rosemary
8 fresh sage leaves
1 med. zucchini, diced
15 oz. can of cannellini beans, drained
14 oz. can petite diced tomatoes
1 qt. chicken stock or broth
2 cups vegetable stock or broth
1 cup ditalini pasta

Heat a medium soup pot over medium-high heat and add the EVOO. Add the bacon and brown for two minutes. Add the garlic, mushrooms, onions, carrots and celery. Cook for 5-6 minutes. Season with salt and pepper and add the rosemary and sage. Add the zucchini and chopped greens and stir until all the greens wilt, 2-3 minutes.

Add the beans, tomatoes, and stocks. Place a lid on the pot and bring the soup to a boil. Uncover and add the pasta. Cook for 7-8 minutes at a rolling simmer, uncovered, until the pasta is al dente, with a bite to it. Remove the pot from the heat. Adjust salt and pepper to taste.

No comments: