Recipes


Search Category:

Search Area:

Subscribe to our recipe mailing list

* indicates required
Email Format

Browse By Category



Kale Minestrone with Pistou Gluten Free

Ingredients


1 - 3 sprigs oregano

2 - 3 sprigs rosemary

3 - 2 bay leaves

4 - 2 tablespoons olive oil

5 - 4 ounces pancetta (Italian bacon), chopped (optional)

6 - 1 onion, chopped

7 - 1 leek, white and pale-green parts only, thinly sliced

8 - 2 carrots, peeled, chopped

9 - 2 celery stalks, chopped

10 - 4 garlic cloves, thinly sliced

11 - ½ teaspoon crushed red pepper flakes

12 - Kosher salt

13 - 2 tablespoons tomato paste

14 - 1 28-oz. can whole peeled tomatoes, drained

15 - 1 Parmesan rind (about 2 ounces; optional)

16 - 3 cups cooked cannellini beans, cooking liquid reserved if desired, or two 15-oz. cans, rinsed

17 - Freshly ground black pepper

18 - 12 ounces baby Yukon Gold potatoes, scrubbed, cut into ½” pieces

19 - ½ bunch Tuscan kale, ribs and stems removed, leaves torn into 1” pieces

20 - Pistou and assembly

21 - 2 garlic cloves

22 - 1 cup fresh basil leaves

23 - ½ cup olive oil

24 - 2 tablespoons freshly grated Parmesan

25 - 1 teaspoon finely grated lemon zest

26 - Kosher salt


Instructions


1 - Tie oregano, rosemary, and bay leaves together with kitchen twine.


2 - Heat oil in a large heavy pot over medium. Add pancetta, if using, and cook, stirring often, until browned around the edges, about 5 minutes. Add onion, leek, carrots, celery, garlic, and red pepper flakes; season with salt.


3 - Cook, stirring often, until onion is translucent and carrots are tender, 10–12 minutes. Add tomato paste and cook, stirring to coat, until slightly darkened, about 3 minutes.


4 - Add tomatoes, crushing with your hands as you go, then herb bundle, Parmesan rind, if using, and 6 cups water or reserved bean cooking liquid, or a combination. Season with salt and pepper and bring to a boil.


5 - Add potatoes, reduce heat, and simmer until potatoes are tender and flavors have melded, 20–25 minutes.


6 - Add kale and beans; cook until kale is tender, about 5 minutes. Discard Parmesan rind and herb bundle.


7 - Do Ahead: Soup can be made 2 days ahead (or 2 months if frozen).


8 - Let cool; transfer to airtight containers and chill.


9 - Pistou and assembly


10 - Pulse garlic and basil in a food processor until finely chopped.


11 - Transfer to a small bowl and stir in oil, Parmesan, and lemon zest; season with salt.


12 - Serve soup topped with pistou.