New This Month

Minestrone With Winter Greens

Nothing grounds you like sitting down to a bowl of home-cooked soup -- this one-pot meal is studded with vegetables and fortified with hearty cannellini beans.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Sharon Radisch

Source: Martha Stewart Living, December/January December/January 2015

Ingredients

  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 6 cloves garlic, thinly sliced
  • 1 tablespoon tomato paste
  • 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 1 large sprig sage
  • 1 piece (2 ounces) Pecorino Romano, plus more, grated, for serving
  • Coarse salt and freshly ground black pepper
  • 4 ounces ditalini or other short, tubular pasta (1 cup)
  • 4 cups shredded chicory, escarole, or kale
  • Red-pepper flakes, for serving

Directions

  1. Heat a large pot over medium-high. Add oil and garlic; cook, stirring occasionally, until garlic is golden, 2 to 3 minutes. Stir in tomato paste; cook, stirring, 1 minute. Add beans and wine; simmer, stirring occasionally, until liquid has thickened and wine has almost evaporated, about 4 minutes. Add 8 cups water, sage, and cheese; season with salt and black pepper. Simmer, partially covered, over medium-low 25 minutes.

  2. Bring soup to a boil, stir in pasta, and cook until al dente according to package instructions, stirring occasionally. Add chicory; cook, stirring, just until wilted, about 1 minute. Serve, topped with grated cheese and red-pepper flakes.

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