Minestrone
Kaitlin Williams made this hearty soup as the first course for Lasagna Night with Carosello Pasta, using their ditalini, but could sub any other shape of small pasta.
Ingredients
1 onion, sliced thinly
4 cloves garlic, minced
1/2 tsp chili flakes
1 tsp fennel seed
1 tbsp dried oregano
1 cup dry white wine
2 lbs of carrots, cut into small chunks
1 lb rutabaga or turnip, peeled and cut into small chunks
1 cup roasted cherry tomatoes (or 1 pound of cherry tomatoes roasted until they burst and the liquid reduces)
2 cups cooked mayocoba beans
6-8 cups water
1 cup small pasta
1 bunch lacinato kale, cut into ribbons
10 sprigs parsley
Method
- In a large soup pot heat a large glug of olive oil over medium heat
- Add the onions, garlic, chili flake, fennel seed and oregano with a great big pinch of salt and cook until the onions soften without browning
- Add the white wine and allow to reduce until almost dry
- Add the carrots, rutabaga, cooked tomatoes, and beans along with the water
- Bring to a boil, reduce to a simmer and cook until the vegetables are fork tender
- Add the pasta and kale and simmer until the pasta is just cooked
- Taste and adjust seasoning
- Finish with a flurry of chopped parsley and extra drizzle of olive oil or pesto
