Minestrone

*Originally posted January 3, 2013

I survived my first time working the week between Christmas and New Years in 10 years.  I had to work because I teach at a Jewish school, but everyone is going to be really jealous when I have Passover off. It wasn’t too bad, but I admit I judged a lot of parents who weren’t working and dropped off their kids for the whole day. People’s resistance to spending time with their children will never cease to amaze me. But I guess that’s why I am a teacher and they are not.

This is my own minestrone recipe.  The Parmigiano rinds are key to the success of this soup, and  I’m not always able to make it when I want because they can be tricky to get.  My local grocer, Russo’s, is a very, very popular place and those rinds go quick.

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  • 2 tbsp evoo
  • 1 cup chopped onion
  • 2 cups chopped carrots
  • 4 stalks celery, chopped
  • 1 tsp red pepper flakes
  • 3 gloves garlic minced
  • 2 cups chopped tomatoes
  • 1/2 cup white wine
  • 4 cups chicken broth
  • salt and pepper
  • 1 tsp fresh rosemary
  • 2 small zucchini sliced 1/2 inch
  • 1 cup green beans, cut 1 inch
  • 3 cups coarsely chopped spinach, swiss chard, or escarole
  • 1 can white beans
  • rind of Parmigiano-Reggiano Cheese (many stores will give you this for free if they have them)
  • 1/2 cup parmigiano-reggiano cheese, shredded (is not using rind)

In large pot, heat oil and add onion. carrots, celery, red pepper flakes and garlic. Saute until soft about 3 minutes. Add tomatoes and wine, and cook for another 3 min. Add broth, s&p, rosemary, zucchini, green and white beans, and leafy green. Simmer uncovered for 10 minutes. Add rind if using, and simmer another 40 minutes. (If not using, place shredded cheese in and melt into soup and cook for an additional 15. Use more to adjust taste.)

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