It has gotten soooo cold in New York, so I'm starting to make a lot of soup. Since its been getting pretty cold in New York lately, I've been thinking about soup a lot. On Friday I made Split Pea Soup and Corn Bread again (by the way, I didn't have any sour cream or plain yogurt so I used ricotta. It works great too!!).
Tonight's minestrone was pretty easy to make and it tasted gooooooood. I soaked about a cup and a half of cannellini beans during the day and then quick boiled them with a few bay leaves and half an onion. I sauteed an onion, about 4 celery ribs, 5 carrots and a few garlic cloves in oil. I use dried chili flakes in almost everything so at about this time I added in a pinch or two. In the meantime I boiled some water and poured it over a few whole dried porcini mushrooms and some sundried tomatoes. After about ten or fifteen minutes of soaking, I gave those a rough chop and threw them into the pot. I poured in about half a cup of white wine (red would have been fine if you have that) and let that cook of for about two minutes. I poured in a can of tomatoes and some vegetable broth, then threw in a parmesan rind, a ton of fresh parsley, thyme and a pinch of dried rosemary. I let that simmer for about an hour. When the soup started tasting good, I added in the beans and some roughly torn up cavolo nero (kale). At about this time I started cooking the pasta (any kind of small-ish pasta works, I used a half empty box of orechiette). When the pasta was done cooking, I spooned a nice big helping of soup into a bowl and topped that off with some pasta and a ton of parmesan.