Minestrone for the boss

I am always trying to cook soup and Randy is always telling me he’s not interested.  I am always trying to make bean soup and Randy is always telling he’s not interested.  I am always trying to make minestrone bean soup and Randy is always telling me he’s not interested. It’s probably more hated by Randy than vegetable stir fries.  But sometimes a girl just wants a bean and vegetable minestrone.

So…last week I ignored him and made a Tuscan Minestrone.

It was delicious! So hearty and yummy.  Since we live in Manila and Kale is an imported commodity that costs a million dollars, actually I’ve never even seen, I substituted spinach.  I know loads and loads of people love kale, but not me, so I’m secretly glad I live in Manila and I don’t have to use kale as the recipe says. And since swiss chard is also nowhere to be found, I  substituted bok choy. 

This was really one of the best things I’ve had in a long time. I added some lemon to my bowl before I ate it and it took it to the next level.  It wasn’t really soupy, more of a thick and hearty bean and vegetable dish.  Adam loved it, I loved it, Randy refused to eat it.  He had some leftovers and wouldn’t even look in the direction of the Minestrone. 

Finally today for lunch I was having a big bowl and I convinced Randy to take a bite.  Delicious, he says.  Much better than I thought it would taste.  Maybe we can make more and I can take it to work for lunch? 

It’s moments like these that I can see exactly what Adam will be when he’s older 🙂

Tuscan Minestrone
Adapted from The Fine Art of Italian Cooking, Giuliano Bugialli
8 ounces dried cannellini beans
 1 large red onion, minced
1 celery rib, diced
2 garlic cloves, minced
1 carrot, diced
1/2 cup Italian parsley
½ cup olive oil
½ small head Savoy cabbage, chopped
1 ½ bunches kale, cleaned and chopped into small pieces
1 medium potato, peeled and cut into small squares
1 cup canned tomatoes, drained and seeded
1 small bunch Swiss chard, stems removed and cut into small pieces
Salt and freshly ground pepper

Soak the dried beans overnight in a bowl of cold water. The next day, drain the beans and cook them in a large pot with 2 quarts of salted water. As the beans absorb water, keep adding enough hot water to maintain about 2 quarts of liquid at the end of the cooking time. Cook for one hour, then let sit on stovetop in pot.

Saute onion, celery, garlic, carrot, parsley, salt and pepper in the olive oil in a Dutch Oven or large stockpot for about 12 to 15 minutes. Add the cabbage, kale, and potato to the stockpot. Then add tomatoes, smushing them with your hands as you drop them in the pot. Cover and simmer for 15 minutes, adding a little bean liquid every now and then if it’s looking dry. Then add Swiss chard.
Scoop out about 1 cup of beans with a strainer or slotted spoon and set aside. With a handheld  mixer, blend the remaining beans in their pot, then pour bean puree into the stockpot with vegetables, stirring to combine. Simmer together for about 15 minutes more until heated through. When you are ready to serve, add the reserved whole beans. Add salt and pepper.

Ladle soup into bowls and serve with crusty bread, freshly grated Parmesan and a healthy drizzle of good quality olive oil.