At the Volks March today we donated a few cans of soup for the local food pantry. So soup was on our minds and it seemed a little Minestrone was called for. The recipe came in a recent Cook’s Illustrated magazine. Two things intrigued me about the recipe. First was the use of white beans. I’ve been meaning to use some white beans in a recipe and this seemed perfect. Second was the fact that you simmer a hunk of parmesan cheese rind with the beans for about an hour.
Here’s the line up.
Lots of good vegetables.
|Mise én place|
|Render the fat out of the prosciutto|
|Add the onions, carrots, celery, & zuchinni|
After the tough vegetables soften for about 8 or 10 minutes we add the cabbage, red pepper flakes, garlic, and a bit o’ salt.
|Add the cabbage|
Problem: We want firm vegetables in the soup but we need to boil those beans for almost an hour.
Solution: Reserve the vegetables for later use
|Set aside the vegetables for a bit|
|Beans go on an aggressive simmer for 45 minutes.|
|Add the vegetables back in for 15 minutes|
|Add some chopped basil|
Dinner is served
I think this is a winner! Perfect for a fall day.