Hearty Minestrone

I love getting the latest issue of Cook’s Illustrated magazine.  It really is a food geek’s dream.  I love reading the details about how they arrived at the ingredients and procedure of each recipe.  I also love that the recipes are for some pretty basic things that we’ve all been making for years.  In the latest issue I came across this recipe for minestrone soup.  Perfect timing.  Every winter I get on a serious soup-making kick.  I love having something warm for lunch and I think eating soup is a great way to stay healthy.  It doesn’t have that many calories (if you count that sort of thing) and it’s a good way to eat your veggies.

Truth be told I did not love making this recipe.  There was just WAY too much chopping involved.  I mean carrots, celery, onions, zucchini, garlic, AND cabbage?  This is why my soup looks sloppy.  If had been less grumpy and more motivated everything would have been chopped a lot smaller AND I would have taken the time to measure my ingredients because I ended up with too much cabbage!  With that said, while my soup is a bit ugly it is pretty yummy.

In true Cook’s Illustrated fashion I learned a great tip.  You’ll notice V8 on the ingredient list.  How brilliant is that?  It adds a really complex tomato/vegetable flavour without adding tomatoes.  Such a good call.  V8 would be a great addition to a lot of other soups as well.  Filing that note in the mental filing cabinet…

Oh, I didn’t buy pancetta because I thought I had bacon.  I didn’t and didn’t feel like going out to the supermarket to buy some.  I will make this again with pancetta and it will be even more delicious.  This one’s a keeper folks!

Hearty Minestrone Soup

SERVES 6 -8

* table salt
* 1/2 lb dried cannellini beans, rinsed and picked over (about 1 cup)
* 1 tablespoon extra virgin olive oil
* 3 ounces pancetta, cut into 1/4-inch pieces
* 2 medium celery ribs, cut into 1/4-inch pieces
* 1 medium carrot, peeled and cut into 1/2-inch pieces
* 2 small onions, peeled and cut into 1/2-inch pieces
* 1 medium zucchini, trimmed and cut into 1/2-inch pieces
* 2 medium garlic cloves, minced
* 1/2 small head green cabbage, halved, cored, and cut into 1/2-inch pieces
* 1/8 teaspoon red pepper flakes
* 8 cups water
* 2 cups low sodium chicken broth
* 1 piece parmesan cheese, rind (about 5-inchx2-inch)
* 1 bay leaf
* 1 1/2 cups v 8 juice
* 1/2 cup chopped fresh basil leaf
* fresh ground black pepper
* grated parmesan cheese, for serving

1. Dissolve 1 1/2 tbsp salt in 2 qts. cold water in large bowl. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
2. Heat oil and pancetta in large Dutch oven over medium-high heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 3-5 minutes. Add celery, carrots, onions, and zucchini; cook, stirring frequently, until vegetables are softened and lightly browned, 5-9 minutes. Stir in garlic, cabbage, 1/2 tsp salt and red pepper flakes; continue to cook until cabbage starts to wilt, 1-2 minutes longer. Transfer vegetables to rimmed baking sheet and set aside.
3. Add soaked beans, water, broth, Parmesan rind, and bay leaf to now-empty Dutch oven and bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are fully tender and liquid begins to thicken, 45-60 minutes.
4. Add reserved vegetables and V8 juice to pot; cook until vegetables are soft, about 15 minutes. Discard bay leaf and Parmesan rind, stir in chopped basil, and season with salt and pepper. Serve with olive oil and grated Parmesan.

(Recipe from Cook’s Illustrated via RecipeZaar)