ed and i gallivanted around the city yesterday in a balmy 50+ degrees, high as a kite on the hope of spring and noticeably in a better mood about life in general. alas, the groundhog was right this time as i'm watching it snow sideways outside my window. after another icy day last week, the teacher at my yoga class kept repeating... "warm sunshine, hot tea, warm sunshine, hot tea." the cold dark days are starting to run together and her words stuck with me as i've been repeating a similar mantra when my mood takes a nosedive. it's imperative to focus on the positive during these last weeks of winter-- hey, we're in the home stretch! here's to warm positive thoughts and soup on the table.
winter minestrone soup
1 small yellow onion, diced
2 carrots, diced
2 cloves garlic, minced
few glugs good olive oil
2 cans cannellini beans, drained and rinsed
2-3 sprigs of fresh rosemary, chopped
fresh thyme tied together in a small bundle (you can fish it out later)
dash of red pepper flakes
2 (15oz) cans san marzano diced tomatoes
1 (32oz) box chicken or vegetable stock
leftover parmesan rind (makes all the difference!)
3/4 cup ditalini pasta
salt and pepper to taste
1. in a dutch oven, saute onion and carrots in a few glugs of olive oil until softened. add garlic and cook for another minute. season with salt and pepper.
2. add rinsed beans, tomatoes, rosemary, thyme bundle, and red pepper flakes.
3. stir in stock until it becomes a soupy consistency (usually 1/2 a box now and a bit more before serving).
4. add the parmesan rind and let simmer until the rind gets droopy and thickens the soup. stir in pasta and cook according to package directions.
5. finish with salt and pepper to taste and a splash of stock to loosen up the cooked pasta. toss the parm rind and thyme bundle.
sprinkle with grated parmesan reggiano before serving.
ps: pasta fagioli too.
recipe adapted from giada de laurentiis.