"Leftover" Minestrone

By Saveur
More from this source


Add a comment


1 cup of a comination of diced onion, carrot, celery, leek, and fennel

3 cloves garlic, sliced

½ cup olive oil

A small pinch of chile flakes

The end of a piece of cured meat or hard salami (about 5 oz.), diced

1 cup any combination parsley, thyme, marjoram, basil leaves, roughly chopped

2-3 cups any combination kale, spinach, or other greens, roughly chopped (stems and leaves, ribs, and cores, cooked or raw)

½ cup well-chopped whole tomatoes, or drained canned tomatoes

Optional: ½ to 1 cup chopped root vegetables (if they are there and need to be cooked, or cooked and need to be eaten)

6 cups cooked beans

A Parmesan rind (about 4")

8 cups liquid, from any combination bean broth, stock, and liquid from cans of tomatoes

1 cup small pasta such as orecchiette, little tubes, or small penne

Pesto, olive tapenade, fresh ricotta, or parsley for garnish

You might also like

Rustic Winter Minestrone Soup
Love and Olive Oil
Cheesastronie Soup Or Leftover Tuna Macaroni Ca...
Kale And Butternut Squash Minestrone
Yummy Supper
Spring Green Minestrone
Pamela Salzman
Minestrone Soup
Vegan YumYum
Spring Minestrone Soup
Simply Recipes
Late Summer Minestrone
Pamela Salzman
White Bean And Kale Minestrone
Pamela Salzman
Spring Minestrone With Chicken Meatballs
Bon Appetit
Mushroom And English Chorizo Minestrone
The British Larder