Winter Minestrone Recipe

Filled with a colorful array of winter vegetables such as carrots, celery and kale, this soup is not only delicious but also packed with nutrients. The rich broth, made with a combination of tomatoes, herbs, and vegetable stock, adds depth of flavor to each spoonful. The addition of beans makes this Minestrone a hearty and satisfying meal that will warm you from the inside out. Whether enjoyed as a starter or as a main course, this wholesome Minestrone is a classic dish that never fails to please the palate and nourish the soul.

Winter Minestrone

Ingredients:

4 ounces pancetta, chopped

4 garlic cloves, crushed and peeled

1/4 cup extra-virgin olive oil, plus more for drizzling

1 medium onion, chopped

2 stalks celery, chopped

8 fresh sage leaves

1 tablespoon fresh thyme leaves

1 can whole San Marzano tomatoes, crushed by hand

2 cans cannellini beans

1 pound green split peas, rinsed

2 fresh bay leaves

1 Tablespoon Kosher salt

1 Teaspoon Red Pepper flakes

2 large carrots, chopped

1/2 small head savoy cabbage, shredded

1 small butternut squash, peeled, seeded, and diced

1 bunch kale, finely chopped

Directions:

Combine the pancetta and garlic in the work bowl of a food processor, and pulse to make a smooth pestata.

Heat the olive oil in a large Dutch oven over medium heat. Add the pestata, and cook until the fat is rendered, about 4 minutes.

Meanwhile, combine the onion, celery, sage, and thyme in the same food processor (no need to wash it out), and pulse to make a second smooth pestata. Add this pestata to the pot, and cook until it dries out and begins to stick to the bottom of the pot, 6 to 7 minutes.

Add the tomatoes, split peas, bay leaves, and 5 quarts water. Bring to a simmer, and adjust the heat so the soup is simmering rapidly. Cook, uncovered, until the split peas just begin to break down, about 30 minutes. Season with 1 tablespoon salt and a teaspoon of red pepper flakes.

Add the carrots and cabbage, and simmer for 30 minutes more.

Add the squash and kale. Simmer until all of the vegetables are tender and the soup is thick and flavorful, about 45 minutes.

Add the cannellini beans and simmer for 15 minutes.

Remove the bay leaves. Serve the soup with a drizzle of olive oil and a sprinkle of grated cheese.