Minestrone Soup

By Carrie Floyd, from the Culinate Kitchen collection

Introduction

This is probably the first soup I ever made, after a friend loaned me a well-used copy of Marcella Hazan’s The Classic Italian Cook Book. The Parmesan cheese crust added to the pot adds a mysterious and delicious flavor to the soup.

Ingredients

Steps

1. In a large stockpot, heat the olive oil. Add the onions, stir, and cook over medium-low heat while you prepare the carrots. Continue preparing the vegetables, adding each one to the pot once it is chopped, cooking for 2 to 3 minutes before adding the next vegetable.
2. After the chard has been added to the pot and cooked for several minutes, add the tomatoes with their juice, the water, cooked beans, bay leaf, and crust of cheese. Bring soup to a simmer and cook until all the vegetables are tender.
3. Taste and season with salt and pepper. Fish out the cheese crust and discard. If using, add the cooked pasta to the soup and cook until warmed through. Serve with freshly grated Parmesan cheese.

This content is from the Culinate Kitchen collection.