Do you ever wish you had a cooking template? A list of building blocks to use with whatever seasonal goodies you grabbed at the farmer’s market? I, a retired IT nerd, have spent many a day standardizing processes so that the wheel does not constantly have to be reinvented. This recipe will do the same for you. With a few pantry staples, onion, stock, and a can of tomatoes, you can make any leftover veggies or almost empty box of pasta into a meal that will keep you warm as the days grow shorter and the temperatures continue to drop.
Minestrone is an Italian soup that has no exact recipe, but is historically made with seasonal vegetables and whatever one can find hiding out in their pantry. Carrots and celery are often added to the onion to make the base and other ingredients including pasta, beans, and potatoes are used to bulk up the soup and add staying power. Part of “cucina povera” or the poor kitchen, minestrone is an inexpensive dish that makes for a satisfying and healthy weeknight meal. I hope that you give it a try and let it evolve with you and the season’s produce over the next months.
A Template for Minestrone
Serves 4
I used collard greens, delicata squash, and cannellini beans in this recipe.
Ingredients
- 2 Tbsp olive oil, plus more for drizzling
- 1 small onion, fine dice
- 2 cloves garlic, fine dice
- 1 bunch dark leafy green, chopped
- 1 can whole tomatoes, crushed
- 4 cups chicken broth
- 1 bay leaf
- Parmesan rind, optional
- 1 winter squash, peeled and cubed
- 1 can beans
- salt, pepper, and red pepper flakes to taste
- grating cheese
- Heat olive oil over medium heat, add onion and garlic, and saute until soft, about 5 minutes.
- Add greens, season, and cook until wilted.
- Add tomatoes and cook until liquid is reduced.
- Add chicken broth, bay leaf, Parmesan rind if using, and squash. Bring to a simmer and cook until squash is soft, about 30 minutes.
- Add beans and cook an additional 15 minutes.
- Separate into bowls and garnish with grated cheese and a drizzle of olive oil