Since Chris and I have both been fighting a bit of a cold this minestrone soup recipe was a must. Now I have to admit that my mom's minestrone recipe is pretty amazing so I was a little unsure about straying away from it, but Rachael's recipe taught me a few new tricks.
STEP 1: In a large pot cook 1 lb. chicken sausage (pancetta or ground beef) with EVOO for about 3-4 min.
STEP 2: Add 3 celery stalks, 1 onion, bay leaves, and 3-4 cloves of garlic all chopped up and season with S & P.
Cook all the veggies and meat together until tender (7-8min).
STEP 3: Add 1oz. dried porcini mushrooms (chopped), 1 can diced tomatoes (drained), 1qt. chicken stock, and 2 cups of water to the pot and bring to a boil.
STEP 4: Strip the stems away from 1 small bunch of Kale, and chop the leafy part.
Kale is a crunchy type of lettuce that is often used as a garnish but if seasoned the right way can really be delicious. I've seen it served as a side dish baked with citrus seasonings (yumm).
STEP 5: Add 1 can chickpeas (drained)
STEP 6: Add 1 cup small shell pasta (ditalini, or other short cut pasta). Turn down the heat and let it all blend together until the pasta is al dente.
Season with S & P and top with little Parmesan cheese. It's like a hug in a bowl!
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