Rustic Minestrone

You will need:

• 6 cloves of garlic chopped
• 2 medium size onions chopped
• 4 carrots chopped
• 2 cups red potatoes cut into small cubes
• 1 cup prepared cannellini beans
• 2 cups chopped escarole
• 2 quarts of vegetable or chicken stock
• 2 quarts of boiling water
• 2 bay leaves
• 2 teaspoon oregano
• 1 28oz can Italian plum tomatoes crushed by hand
• Salt n pepper to taste
• 1/4 cup grated romano cheese
• 2 tablespoons extra virgin olive oil
• 1/2 lb dry pasta (ditalini)

Directions:

1. In a large soup pot add the olive oil and once hot add the potatoes, carrots, onions, garlic and sauté for 5 minutes.
2. Now add the stock, boiling water, oregano, tomatoes with all the juice, salt and pepper to taste. Bring this to a boil, lower to a simmer cover and let cook for 30 minutes.
3. Now turn up the heat add the pasta and the beans. Leave uncovered and stir a couple times while the pasta is cooking.
4. Once the pasta is done taste for salt and pepper and remove from the heat and add the chopped escarole and stir into the soup.
5. Put the lid back on the pot and allow it to sit off the heat for 10 minutes so the escarole can cook.
6. Remove the lid and stir in the romano cheese and serve.

– Daniel Mancini 

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