election day minestrone soup

I'm dying here, waiting for election results. I made a pot of minestrone soup with Rancho Gordo Classic Cranberry Beans and lots of other good things, including fresh herbs from my garden. I just found out that the hardest core Republican I know didn't vote for Trump, wow 🤩 left it blank.

I feel better and my kitchen is filled with the wonderful aroma of homemade minestrone soup. Only a few hours to go before results start to come in from Georgia. I'm sending positive thoughts to Georgia right this very moment, I hope they can feel them.

Ingredients and Recipe for Election Day Minestrone Soup
serves 8

8 ounces cranberry beans, picked over (I found a pebble), soaked over night and drained, set aside
2 tablespoons olive oil

2 cups mirepoix, yellow onion, celery and carrots, chopped

2 garlic cloves, smashed

1 teaspoon dried Italian herb mix

3-4 small fresh bay leaves

2 sprigs fresh thyme

1 tablespoon tomato paste

1/2 cup dry red wine

1 14 ounce can fire roasted tomatoes

1 quart vegetable broth, plus extra water as needed

Parmesan cheese rind, if you have one-it's great for extra flavor

1/2 cup elbow pasta

1 small zucchini, cut in half and sliced

1 cup finely chopped curly red kale, plus extra for garnish

Parmesan cheese, grated for serving

Heat olive oil over medium high in a dutch oven or heavy soup pot.

Sauté the mirepoix for 5-10 minutes until onions and celery are translucent, stir in the garlic.

Stir in the Italian herbs, bay leaves 🍃 , thyme, tomato 🍅 paste, Parmesan cheese rind, red wine, tomatoes and vegetable broth.

Bring to a simmer and stir in the beans. Cook the beans until tender, about 2 hours, adding water as needed, keep the beans covered with liquid.

Stir in the elbow pasta and simmer for about 7-8 minutes.

Add the zucchini and simmer until tender, add the chopped kale and simmer for a few minutes.

Serve hot in bowls with grated Parmesan and finely chopped curly red kale.

Comments

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