My Minestrone
I’ve been making this soup for nearly 25 years. Back when I first launched my clothing line and was working out of my apartment, I lived among fabric bolts, patterns, racks of samples and stray bits of thread—I honestly don’t know how I did it. But come Sunday, my routine was set—I’d roast a chicken, save the carcass in the freezer and once I had a few, make a deeply rich chicken stock. That stock became the base for this soup, which would last me through the week. I’d find a small corner of the dining table to eat at while watching the Food Network on my tiny TV.
Warm, cozy and comforting, that bowl of soup was a salve for my frayed start-up nerves. And even now, years later, my version of the classic minestrone still delivers all the comfort. It’s hearty and interesting, using mostly from everyday ingredients and endlessly adaptable depending on what’s in your fridge.
The original recipe was published in 2009’s CFDA American Fashion Cookbook, and later in 2014 in the Huffington Post—but I’ve made a few changes and updates here.
Note: Homemade chicken stock isn’t required here—but it will give your minestrone a beautiful depth of flavor that store-bought can’t match. If you’re using store-bought, stir in a tablespoon of yellow miso or Better Than Bouillon to deepen the flavor.
Serves 15
INGREDIENTS
4 ounces diced pancetta
1 tablespoon extra-virgin olive oil, plus more for serving
6 garlic cloves, sliced
1 yellow onion, medium diced
3 celery stalks, medium diced
3 carrots, medium diced
2 tablespoons minced rosemary
One 14-ounce can cannellini beans, drained and rinsed
One 28-ounce can San Marzano whole tomatoes
2 medium zucchini, medium diced (about 2 cups)
2 medium yellow squash, medium diced (about 2 cups)
1 large russet potato, peeled and medium diced
8 cups chicken stock (see note)
½ teaspoon chili pepper flakes
1 bay leaf
1 or 2 rinds Parmigiano-Reggiano
1 bunch kale, chopped
Flat-leaf parsley, roughly chopped
Kosher salt and freshly ground Black pepper
METHOD
Sauté the pancetta with olive oil in a large pot over medium heat until slightly brown around the edges. Then add onion, garlic and rosemary and sauté for another minute. Add celery and carrot, season with salt and pepper and sauté for approximately 10 minutes or until the vegetables are tender.
Stir in beans, tomatoes, zucchini, squash and potato and salt and pepper. Add chicken stock, chili pepper flakes, the bay leaf and Parmesan rinds. Simmer uncovered for about 15 minutes or until all vegetables are tender. Skim foam off the top. Ideally here is where you fish out the bay leaf (or just warn your guests not to eat it if they find it).
Add the kale and continue to simmer until it's wilted—approximately 2-3 minutes. Toss in the parsley.
Serve with a hunk of Parmigiano-Reggiano to be grated at the table using a microplane and extra virgin olive oil for finishing.
MIX UP: If you want to add chicken, drizzle some chicken breast with salt, pepper and olive oil, roast it on a sheet pan at 450F for 20 minutes or until done. Shred and add some to each bowl. (For a quick take—use rotisserie chicken!)
ANOTHER MIX UP: If you want to fancy up the soup, omit the kale and add 2 cups of sautéed wild mushrooms (such as cremini) as well as ¼ to ½ a cup of heavy cream at the very end.
Have you made it?
Tag @petersom on Instagram or use #theextrataste. I’d love to see your dishes! xoPeter