Happy New Year! I can’t believe that 2009 is almost over – the year went so fast. As we head into 2010, I want to take a moment to thank you – the readers of this blog – for your loyalty, interest in the posts and feedback surrounding all aspects of this site. You’ve helped me transform this blog into something useful for you and personally fulfilling for me.
Now, onto the food! Frequent readers of this blog know that I am a soup and stew junkie. This, this and this will likely remind you of my obsession. To me, people coming together to share one pot meals epitomizes the “comfort food” experience and I can’t seem to get enough of it!
This winter minestrone soup is the ideal dish for New Year’s Day – it’s simple, delicious and sure to cure any side effects from your New Year’s Eve festivities. A few items to note about this recipe:
- the addition of any short pasta is optional – I like to use ditalini
- when plating, add the pasta separately from the soup, as it helps maintain the al dente texture longer – especially if you plan on reheating this dish!
Serves 6 to 8
- 1/2 medium onion, cut into 1/2 inch pieces
- 2 stalks celery, sliced crosswise into 1/2 inch pieces
- 1/2 bulb fennel, cut into 1 inch pieces
- 2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
- 2 cloves garlic, finely chopped
- 1 tablespoon olive oil
- 1-35 oz. can whole tomatoes, lightly crushed
- 8 cups low-sodium chicken stock
- 1-15 oz. can cannellini beans, drained and rinsed
- coarse salt and freshly ground pepper
- 2 teaspoons red-wine vinegar
- 1 1/2 bunches Swiss Chard leaves, thinly sliced
- 2 cups short pasta, for serving
- freshly grated Parmesan cheese, for garnish
Heat oil in a large stockpot over medium high heat. Add onion, celery, fennel, potatoes and garlic. Cook, stirring occasionally, about 5 minutes.
Add tomatoes and their juices, stock and cannellini beans; season with 2 teaspoons salt and 1/2 teaspoon pepper. Increase heat to high and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 10 minutes.
Stir in vinegar and Swiss chard; season with salt and pepper.
Prepare the pasta to al dente by following the directions included with the pasta.
Divide pasta evenly between bowls. Ladle soup over the pasta and garnish with cheese. Serve immediately.
adapted from a recipe found here