These are a Few of My Favorite Things…

I thought I would make Bon Appetit’s Kale Minestrone and the weather would be too warm to eat it. Thankfully, NYC had decided to become bipolar in the temperature department, and I’ve been able to enjoy this soup, in March, as snowflakes hit the ground. I tweaked the recipe a little bit, so I won’t be offended if you stick to the classic. I replaced the russet potatoes with sweet potatoes, because if you don’t know this already, they’re my favorite food ever. And sweet potatoes combined with kale and tomatoes? That’s what I would a call holy trinity. Bon appetite!  unnamed-1     INGREDIENTS 3 sprigs oregano 3 sprigs rosemary 2 bay leaves 2 tablespoons olive oil 1 onion, choppedleek, white and pale-green parts only, thinly sliced 2 carrots, peeled, chopped 2 celery stalks, chopped 4 garlic cloves, thinly sliced ½ teaspoon crushed red pepper flakes Kosher salt 2 tablespoons tomato paste 1 28-oz. can whole peeled tomatoes, drained 1 Parmesan rind (about 2 ounces; optional) 3 cups cooked cannellini beans, cooking liquid reserved if desired, or two 15-oz. cans, rinsed Freshly ground black pepper 12 ounces sweet potatoes, scrubbed, cut into ½” piecesbunch Tuscan kale, ribs and stems removed, leaves torn into 1” pieces     DIRECTIONS Tie oregano, rosemary, and bay leaves together with kitchen twine. Heat oil in a large heavy pot over medium. Add pancetta, if using, and cook, stirring often, until browned around the edges, about 5 minutes. Add onion, leek, carrots, celery, garlic, and red pepper flakes; season with salt. Cook, stirring often, until onion is translucent and carrots are tender, 10–12 minutes. Add tomato paste and cook, stirring to coat, until slightly darkened, about 3 minutes. Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups water or reserved bean cooking liquid, or a combination. Season with salt and pepper and bring to a boil. Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20–25 minutes. Add kale and beans; cook until kale is tender, about 5 minutes. Discard Parmesan rind and herb bundle.


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