CSA Boxes and Minestrone

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One of my favorite things from June through October is getting farm share boxes.  It’s fun to not know what you’re making until you receive the box and see what’s in there that week – kind of like your own personal Chopped challenge.  And yes, I spread everything out on the counter and frequently take a photograph because the vibrant colors are just so pretty.

Every now and then a box will include both lacinato kale and a savoy or napa cabbage, a combination that screams out for minestrone. 

Whatever else you plan to include, you will want to start your minestrone with the “holy trinity” also known as “soffritto,” –finely minced red onion, celery, and carrots sauteed in olive oil until light brown.  From there, all ingredients and amounts are suggestions.  For example, if you don’t have lacinato kale but do have spinach, that works, but add the spinach at the end, and not early as you would the kale.  If you’re a fan of parsnips, I like the addition of a chopped parsnip or two when you add the kale and cabbage.  You can also add potatoes if you are looking for something heartier.

Minestrone
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Minestrone

Course: Soups

Ingredients

  • Extra virgin olive oil

  • Pancetta – chopped fine – optional

  • 1 large red onion – minced

  • 3 stalks celery – 2 minced, 1 chopped

  • 1 large carrot – minced

  • 2 cloves garlic – minced

  • 1 bunch lacinato kale – thick stems removed and chopped

  • 1/2 savoy or napa cabbage – chopped

  • 2 zucchini – chopped

  • 2 tablespoons tomato paste

  • 1 can cannellini beans – strained

  • chicken or vegetable stock

  • fresh Italian parsley – about 1/4 cup chopped

Directions

  • In large soup pot, heat olive oil over medium heat. If using pancetta, sauté to render the fat until the pancetta is crispy. Remove the bits of pancetta with slotted spoon. Add the minced onion, celery, and carrot (or start with this if not using pancetta) and sauté, stirring frequently, until golden brown. Be careful not to burn it, but get a nice golden color. Add garlic and sauté just until it begins to release its aroma.
  • Add the chopped celery, kale, cabbage, zucchini and tomato paste (and whatever other vegetables you’re using). Cover with stock. Bring to boil and cook until vegetables are tender. Add the beans, and cook until heated through. Add the parsley, and cook just a few minutes more. Add salt and pepper to taste.
  • Can be served with crusty croutons and/or parmigiano Reggiano.