Late Summer Minestrone

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Pamela Salzman
Nutrition per serving    (USDA % daily values)


The secret ingredient is the rind from a wedge of parmesan cheese -- it totally makes the soup! A little dollop of pesto doesn't hurt either.
Pamela Salzman   •  10 Sep   •  Report
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Ingredients for 6 servings

2 Tablespoons unrefined, cold-pressed extra-virgin olive oil + more for drizzling

1 onion, coarsely chopped

1 stalk of celery, coarsely chopped

1 carrot, coarsely chopped

2 garlic cloves, thinly sliced

1 pound of fresh tomatoes, peeled, seeded and coarsely chopped or 1 14.5 ounce can, diced with juice

2 Tablespoons chopped, fresh flat-leaf parsley

Sea salt

Freshly ground black pepper

6 cups chicken or vegetable stock, preferably homemade

¾ cup farro

Piece of rind from a wedge of Parmigiano-Reggiano cheese (if you have it)

4 small zucchini, medium dice, about 4 cups

1 ½ cups cooked white beans (e.g. cannellini, Great Northern), rinsed if canned

Handful of greens, coarsely chopped

Chopped basil leaves or pesto for garnish (optional)

Freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese

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