Looking for a comforting warm way to fill up on everything that's good? Try Fabio's take on classic Minestrone.
- Super charge your soup! Greens are an easy way to add flavor, iron, fiber, and other vital nutrients to your food. Even if your kids pick out the greens, your broth will still be full of good stuff.
- For best results cut all your veggies (whichever you choose) the same size before cooking.
- Easy stock secrets: Vegetable stock is a flavorful way to use up unsightly ends of carrots, onions, celery, and herbs.
Recipe by Fabio Viviani
Yield: 6 servings
3 tbsp. extra-virgin olive oil
1 cup diced yellow onion
½ cup diced red onion
3 cloves garlic, finely chopped
1 cup diced carrots
1 cup diced celery
1 cup diced fennel
1 cup diced red potatoes
1 cup diced zucchini
½ bunch Swiss chard, bottom stems removed
½ bunch kale, bottom stems removed
½ bunch collard greens, bottom stems removed
½ bunch fresh spinach, bottom stems removed
kosher salt and freshly ground black pepper, to taste
4 cups vegetable stock
1 cup Fabio's Marinara Sauce
1 2-ounce chunk Parmesan cheese, rind removed
1 cup small pasta, cooked and drained
1 cup canned cannellini beans, rinsed and drained
Heat the oil in a large saucepan over medium-high heat.
Add white and red onion and cook two minutes, or until caramelized.
Add garlic and cook about one minute.
Add carrots and celery and cook until slightly softened and translucent.
Next, add fennel, potatoes, and zucchini, stirring after each addition.
Meanwhile, chop the greens.
Add chopped leafy greens to the pot, and season with salt and pepper.
Allow the greens to wilt before adding vegetable stock.
Stir well to incorporate all ingredients.
Bring soup to a boil before adding marinara sauce and Parmesan cheese chunk.
Bring to a boil before reducing to a simmer.
Cook for 15 minutes.
Add the cooked pasta and cannellini beans and cook for 5 more minutes.
Remove from heat and season to taste with salt and pepper.
Garnish with freshly grated Parmesan cheese, a drizzle of olive oil and a pinch of black pepper.