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Minestrone with White Beans and Escarole

This popular Italian soup is as hearty as it is healthy! Minestrone typically includes leafy greens, vegetables, beans and either pasta or rice.

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Yield: 6-8 servings

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Active Time: 45 minutes
Start to Finish: 1 hour, 15 minutes

For this recipe you’ll need:

3 tablespoons extra virgin olive oil

1 onion, small dice

1/2 bulb fennel, small dice

2 stalks celery, small dice

2 carrots, peeled and cut into small dice

2 parsnips, peeled and cut into small dice

2 cloves garlic, minced

1/2 to 1 teaspoon red chili flakes

One 12-ounce can cannellini beans, drained and rinsed

One 28-ounce can whole tomatoes, lightly crushed

8 cups vegetable stock

3 tablespoons red wine vinegar

2 teaspoons dried oregano

1 bay leaf

Salt and pepper to taste

1 cup cauliflower, cut into florets

1 cup uncooked small shape pasta of choice

1 bunch escarole, cut into chiffonade

Grated Parmesan cheese for garnish

Heat a large, heavy pot over medium heat and add the olive oil. Sauté the onions and fennel for 10 minutes, or until lightly caramelized.
Add the carrots, celery and parsnips and sauté for 5 additional minutes. Stir in the chili flakes and garlic, and cook an additional minute.
Mix in the beans, tomatoes, stock, vinegar, oregano and bay leaf. Bring to a boil and reduce the heat to a simmer. Cook, uncovered, for about 30 minutes or until the vegetables are tender.
Add the cauliflower and pasta and cook for about 10 minutes, or until the pasta is cooked.
Stir in the escarole and cook until just wilted, 2 to 3 minutes.
Season with salt and pepper to taste, and garnish with a grating of parmesan cheese.