Hearty Winter Minestrone with Chili Oil, Lemon Zest, and Parmesan

Name: Hearty Winter Minestrone with Chili Oil, Lemon Zest, and Parmesan
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 bay leaves; 237 milliliters dried cannellini (white) beans, soaked overnight; 355 milliliters large carrots, peeled and chopped (about; 59 milliliters stalk celery, chopped (about; 237 milliliters pasta such as ditalini or macaroni, cooked to al dente (yields about 2 cups); 4 Tbsps extra virgin olive oil, divided; 3 Tbsps chopped fresh parsley leaves; 4 teaspoons medium garlic cloves, minced (about; 8 servings Kosher salt and freshly ground black pepper; 2 teaspoons Zest of half a lemon (about; 2 liters small head Savoy or Napa cabbage, cored and shredded (about; 237 milliliters medium onion, chopped (about; 8 servings Parmesan cheese, for grating; 1 Tbsp whole dried red chilis, or use 1 teaspoon crushed red pepper flakes; 2 mediums russet potatoes, peeled and cut into a 1/2 inch dice (about 2 cups); 710 milliliters bunch Swiss chard, rinsed and shredded (about; 2 Tbsps tomato paste; 3 liters water or vegetable stock (plus more as needed)

Hearty Winter Minestrone with Chili Oil, Lemon Zest, and Parmesan

The recipe Hearty Winter Minestrone with Chili Oil, Lemon Zest, and Parmesan could satisfy your Mediterranean craving in approximately 1 hour and 20 minutes. This recipe serves 8. This main course has 317 calories, 16g of protein, and 15g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. It will be a hit at your The Super Bowl event. Head to the store and pick up parmesan cheese, lemon zest, onion, and a few other things to make it today. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.

Instructions

Heat 4 tablespoons olive oil in an 8-quart Dutch oven over high heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add onions and garlic and cook, stirring frequently, until lightly softened but not browned, about 2 minutes.

Ingredients you will need

Garlic

Onion

Add potatoes and cook, stirring occasionally, until potatoes begin to stick to bottom of pot, about 5 minutes. Scrape vegetables to one side of pot, add tomato paste to empty space and cook, stirring, until paste darkens in color slightly, about 2 minutes. Stir tomato paste into rest of vegetables to coat.

Ingredients you will need

Tomato Paste

Vegetable

Potato

Equipment you will use

Pot

Add beans and their soaking liquid, 3 quarts water, bay leaves, carrot, celery, and 1 tablespoon salt to pot. Bring to a boil then drop to a simmer and cook until beans are mostly tender, about 30 minutes.

Ingredients you will need

Bay Leaves

Carrot

Celery

Beans

Water

Salt

Equipment you will use

Pot

Add chard and cabbage and cook until vegetables are completely softened, about 30 minutes longer. Taste soup for seasoning, adding black pepper and more salt as needed.

Ingredients you will need

Black Pepper

Vegetable

Seasoning

Cabbage

Swiss Chard

Salt

Soup

Meanwhile, prepare the chili oil: in a small pan, combine the dried chilis or pepper flakes and 1/2 cup olive oil.

Ingredients you will need

Dried Chili Pepper

Chili Oil

Olive Oil

Pepper

Equipment you will use

Frying Pan

Heat, stirring occasionally, over very low heat until chilis toast and start to make a popping noise.

Ingredients you will need

Chili Pepper

Toast

Transfer to a heat-proof bowl and allow to rest until cooled.

Equipment you will use

Bowl

To serve soup, place about 1/4 cup cooked pasta into each serving bowl, ladle soup over, and top with a drizzle of chili oil and a sprinkling each of lemon zest, parsley and grated Parmesan.

Ingredients you will need

Cooked Pasta