TOMATO VEGETABLE MINESTRONE
(Adapted from Chef Casey Pesce, d’jeet? and Apple Street Kitchen)
PREP: 20 minutes (plus simmering time)
YIELD: approximately 6 quarts
- ¼ cup Extra-virgin olive oil
- 1 cup Leeks, white and light green parts, coarsely chopped
- 1 cup Carrots, peeled and diced
- 1 cup Celery (stalk only), diced
- 5 cloves Garlic, minced
- 5 cups Escarole, coarsely chopped
- 1-quart Plum tomatoes, puréed
- ½ cup Prosciutto, chopped (optional)
- 4 cups Cannellini beans (cooked or canned)
- 6 quarts Chicken or vegetable stock
- 1 Tbsp. Oregano, dried
- 1 Tbsp. Basil, dried
- 2 tsp. Turmeric powder
- ¼ cup Parsley (fresh), chopped
INSTRUCTIONS:
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Add the olive oil and prosciutto to a large stockpot and sauté on medium-high heat until the prosciutto is crispy golden. Stir in the leeks, carrots, celery, garlic, dried herbs, and spices.
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Cook for another five minutes, until the leeks are translucent, and the spices become aromatic, taking care to not scorch the spices.
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Add the plum tomato purée and the stock. Bring to a simmer.
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Add the beans and escarole and simmer for 40 minutes.
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Finish the minestrone with the fresh parsley and serve immediately.
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Cooled minestrone may be refrigerated and stored in an airtight container for 3-5 days.
Notes: Fresh basil may be used in place of dried basil, but should be sliced thin and added, off heat, to each serving of soup.