Minestrone Soup

Fall in the Bay Area brings a few weeks of sunshine to ripen tomatoes, then rainy and chilly days, perfect Minestrone Soup weather. Pick those ripened tomatoes off the withering vines, combine them with broth and chopped veggies and herbs in a big pot. This is a pretty forgiving recipe, so if you want to clean out the veggie bin of your fridge, throw in what you’ve got. You could use frozen veggies  or canned tomatoes. There is a use for everything, even Parmesan cheese rinds! The rind lends a wonderful flavor to the soup. If it doesn’t break up, leave it in the pot when serving. Even better the next day when the flavors have a chance to meld.

Ingredients: 10 servings:

 

1 or more Parmesan rinds

1 large onion, diced

3 stalks celery, diced

1 bunch red Swiss chard, leaves torn off ribs and chopped fine, to make about 3 ½ cups, dice the ribs

1 large red bell pepper, diced to make 1 cup

1 large green bell pepper, diced to make 1 cup

1 small fennel bulb, chopped

1/2 pound crimini mushrooms

 

1 Tb salt (to taste)

½  tsp fresh minced rosemary

1 Tb fresh minced oregano

1 tsp dried basil

6 cloves garlic, minced

several grinds black pepper

One package (4 links) Aidells chicken sausages. either artichoke and garlic or sun-dried tomato with mozzarella cheese (optional)

1 bay leaf

several shakes red pepper flakes

10 cups (2 1/2 quarts) homemade chicken or vegetable stock Roz’s Jewish Chicken Soup or vegetable broth (you can use boxed stock, but it won’t be as good!)

2 Tb tomato paste

4 cups diced tomatoes (Roma is best)

OR 28 ounce can San Marzano peeled tomatoes to sub for tomatoes 

 

4 dried Porcini mushrooms

 

1/2 pound crimini mushrooms

 

1  cup peeled and diced carrots (2 large carrots)

2 peeled and diced large red potatoes

radish leaves, chopped (optional)

kale, torn from stem and chopped

4 small zucchini, diced to make 1 ½ cups

1/2 pound green beans, chopped

1 15-oz can kidney beans, drained and rinsed or 1 cup dry beans, (soaked, cooked for 10 minutes in instant pot and natural release)

 

1 cup frozen or fresh corn kernels

1/2 cup frozen or fresh peas

1 small bunch Italian parsley, chopped.

1 Tb fresh minced basil (about 5 leaves)

2/3 cup dry small pasta (I used the tiny tubes called ditalini for my last batch, but I have also used salad macaroni) (optional)

fresh tortellini (optional)

 

Garnish:

a few pinches dried oregano to taste

¼ cup grated Parmesan cheese

Heat stock, Parmesan rinds, tomato paste, tomatoes or canned tomatoes  in a large pot.

Grind dried Porcini mushrooms in a coffee grinder or small food processor and add to the stock. Add salt to taste.

Scrub mushrooms and rinse well. Dry in paper towel. and cut off woody ends from the stems. Place mushrooms on toaster oven tray and spray with olive oil spray. Broil for 10 minutes. When they cool, cut them in quarters and add to stock.

-fry onions, fennel bulb, red bell pepper, chard ribs, and celery, in  olive oil in a heavy skillet until translucent. Add garlic, and herbs and stir until fragrant. Add to stock.

Slice sausages in quarters lengthwise and then into half-coins. Stir fry in the same skillet as the onions were in for about 4 minutes, until browned. Add to soup, then ladle some soup into the frying pan and scrape the browned bits into the soup, then pour back into the pot.

Stir in carrots, chard leaves, radish leaves, kale, and potato and cook 20 minutes, stirring occasionally.

Stir in pasta, canned or cooked beans, beans, zucchini, parsley, corn and peas. Cook 10 minutes on medium. Stir in fresh basil.

Sometimes I add fresh tortellini instead of dry pasta. Add it at the end and follow package directions.

Discard bay leaf and ladle into bowl. Stir in a pinch of dried oregano, fresh basil, and a few spoonfuls of grated Parmesan cheese. Enjoy with a slice of good bread such as Acme herb slab, foccacia, olive bread, or sourdough baguette for dipping into the hot soup. Manga!