MINESTRONE
About 12 cups; 6 servings
Heat in a large soup pot over medium heat until the bacon has rendered its fat, 2 to 3 minutes:
- 2 slices bacon (or 1 tablespoon olive oil and 1 ounce pancetta), chopped
Add:
- 1 large onion, chopped
- 1 carrot, chopped
- 1 celery rib, including leaves, chopped
- ½ small head green cabbage, chopped
Cook, stirring, until the cabbage begins to wilt, about 8 minutes. Stir in:
- 10 cups Poultry Stock, Chicken Broth, water, or a combination
- One 15-ounce can cannellini or other white beans, drained and rinsed, or 1 ½ to 2 cups cooked white beans, half of them mashed
- One 14 ½-ounce can diced tomatoes
- 2 garlic cloves, minced
- One 4-inch sprig fresh rosemary or 1 teaspoon dried rosemary
- (1 Parmesan rind)
Bring to a boil, reduce the heat, and simmer, partially covered, for 30 minutes. Remove the rosemary sprig, and stir in:
- 1 cup elbow macaroni or orzo (4 or 6 ounces, respectively)
- 3 chard leaves, chopped
Simmer for 15 minutes or until the pasta is tender. Season to taste with:
- Salt and black pepper
Top each serving with:
- A drizzle of extra-virgin olive oil
- 2 tablespoons chopped parsley, basil, or a combination
- (Grated Parmesan or Romano cheese)