Marry Me Minestrone
Serves: 8 | Prep time: 30 minutes | Total time: 2.5 hours
One of the questions I’m often asked is what makes Lisa Food, Lisa Food? Is all gluten free food Lisa Food? The answer is simple. NO. If I’m being honest, most gluten free food is just not good enough for my Lisa! Lisa Food is a dish that I will make for Lisa over and over. A meal that is made of whole ingredients that are not imitating others, and that will fill your best friend up but have her still asking for more. Not every meal I feed her makes it into the canon, and I take the repeat requests, and ensuing adjustments, very seriously.
This minestrone is no different. Adapted from a Cooks Illustrated recipe (Mother) this is a soup that I will eat until the end of time and beyond. A dish that is requested, craved, and saved for later. This is a somewhat spicy, all season soup (fight me on this), that has you cook the veggies first to be added after the beans and parm rind have worked their magic . Top with even more cheese and serve over pasta (gf optional).
Ingredients
1 cup dried cannellini beans
2 leeks - green parts removed, sliced into half moons
2 medium carrots - cut into ½” pieces
1 yellow squash - cut into ½” pieces
3 stalks of celery - cut into ½” pieces
8 cloves garlic, minced
Red pepper flakes
1 bunch tuscan kale - ribs removed and cut into thin 2” strips
12 cups veggie stock
Medium - large Parmesan Rind
2 bay leaves
2 cups tomato juice or v8 (I know! Weird right?!)
Parmesan, grated for serving
Directions
First, we must pre cook the beans. Fill a large pot with 2 quarts cold water and 1.5 TBSP of kosher salt. Add the dried cannellini beans and bring to a boil. Remove from heat, cover, and let sit for one hour before draining.*
Heat up some oil and add carrot, onions, and squash and leek ; saute and stir until vegetables are softened and lightly browned, 5 to 9 minutes. Stir in garlic, kale, 1/2 teaspoon salt, and red pepper flakes; cook 1 to 2 minutes longer, until the kale is slightly wilted. Transfer vegetables to a rimmed baking sheet (not a bowl, otherwise they will get mushy) and set aside.
In same pot, or a competing pot if you are fine doing the extra dishes!, add soaked beans, broth, Parmesan rind, and bay leaf to a large pot and bring to a boil . Reduce heat and vigorously simmer, stirring occasionally, until beans are fully tender and liquid begins to thicken, 45 to 60 minutes. Make sure those beans get tender enough!
Add veggies and v8 juice to pot and cook about 10 minutes longer. Discard rind and bay leaf and season with salt and pepper to taste. I serve with heaping amounts of shredded parm and always have some ready to go in my freezer!
*This is a “quick” fix to skipping an overnight soak for any bean recipe!
