Minestrone soup.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen in partnership with FOH.
Minestrone
INGREDIENTS
- 1 cup Bacon
- 2 cups Celery
- 2 cups Carrot
- 2 cups Onion
- 1 ea. Bay leaf
- 1 tbsp. Beef bouillon
- 1 cup Soaked beans
- 1 quart Water
- 1 tbsp. Herb blend and oregano
- 1 quart Chicken stock
- 2-3 ea. Parm rinds (if you have them)
- 1 cup Cherry tomatoes, halved
- 1 cup Sun dried tomatoes, julienned
- 1 bowl Kale – 2-3 cups or more
- 1 quart Green veggies
- 1 tsp. Celery salt + salt to season
- 1 pint Pasta
METHOD
- Render 1 cup bacon, add in onion carrots, and celery. Reduce to low heat, cover, and cook for 10 minutes stirring occasionally.
- Add in 1 tbsp beef bouillon and 1 cup soaked overnight beans. Stir and add in 1 quart water and cook until beans are tender.
- Add in herb blend and oregano. Add in 1 quart chicken stock. Add in tomatoes. Add in kale and veggies. Simmer for 5 minutes.
- Season the cooking liquid now before adding pasta because pasta will soak up that flavor. Add in pasta and cook until tender/ al dente.
- Garnish with fresh herbs and finishing vinegar.
