Winter Minestrone Soup

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion (chopped)
• 1 large carrot (chopped )
• 1 large parsnip (peeled and chopped )
• 1 large stalk celery (chopped)
• 4 ounces chopped pancetta
• 2 cloves garlic (minced)
• 15 ounces diced tomatoes
• 4 cups chicken stock (or sub with beef or vegetable stock)
• 2 cups water (or sub with more stock)
• 1 bay leaf
• 1 tablespoon freshly chopped rosemary (or 1 teaspoon dried)
• 1/2 cup uncooked farro or short cut pasta (sub with quinoa to make gluten-free)
• 1 medium sweet potato (peeled and chopped into 1/2" chunks (or sub with regular potato))
• 15 ounces cannelini beans (rinsed and drained)
• 1" chunk parmesan cheese rind (optional)
• 3 cups chopped kale (or use baby kale or spinach)
• salt and pepper (to taste)

Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, parsnip, celery, and pancetta, and cook until the onions are translucent and the vegetables have softened, about 5-8 minutes. Add the garlic and sauté 30 seconds.

2. 2

   Add the tomatoes, stock, water, bay leaf and rosemary and bring to a boil.

3. 3

   Add the sweet potato and cook about 10 minutes. Add the farro or pasta, beans and parmesan cheese rind, and simmer about 10-15 more minutes, or until the farro or pasta is cooked.

4. 4

   Toss the kale in during the last 5-10 minutes of cooking until just wilted. If using baby kale or spinach, add during the last 2 minutes.

5. 5

   Remove from heat and remove the cheese rind and bay leaf. Season with salt and pepper, to taste and serve garnished with freshly grated parmesan cheese if desired. Enjoy!