Chef Vince of Campagnola and Union Pizzeria was our guest and featured chef at a recent tent event, really the first one with true Fall weather. That made his fall minestrone the perfect, satisfying match for a brisk October market. Here’s how to make it at home.
Ingredients for stock:
- 4 cloves garlic
- 2 sprigs rosemary
- 2 sprigs sage
- 2 sprigs thyme
- 2 bay leaves
- 1 pound parmesan rind (optional)
- 4 quarts water
- 2 cups dried cranberry beans (pre-soaked overnight)
Ingredients for soup:
- 1 tablespoon minced garlic
- 2 cups diced onion
- 1/2 cup extra virgin olive oil
- 1 cup diced fennel
- 1 cup diced celery
- 2 medium tomatoes, peeled and diced
- 3 1/2 quarts bean stock
- 4 cups diced red kuri squash
- 8 cups chopped kale
- 6 cups (approx.) cranberry beans (from cooked stock)
- Salt and pepper
- Parmesan and olive oil for garnish
- Cranberry beans should be soaked overnight in preparation.
- Wrap garlic, herbs, and parmesan rind in cheesecloth and add to water. Add pre-soaked beans and bring to boil.
- Simmer herbs and beans for 1 to 1.5 hours or until beans are tender.
- Sauté garlic and onion in olive oil until translucent.
- Add fennel, celery, tomato and cook until vegetables are tender. (Approx. 5 minutes)
- Discard cheesecloth with herbs and parmesan rind; pour stock into vegetable mixture. Simmer for approx. 45 minutes.
- Add squash, kale, beans, and cook until squash is tender. (Approx. 20 minutes)
- Add salt and pepper to taste.
- Ladle soup into bowls; sprinkle with Parmesan and drizzle with olive oil.