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Last week, Liz Gottfried shared this delicious Minestrone Soup from the Silver Palate New Basics Cookbook (p. 583)
4 ounces bacon, cut into ¼-inch dice
2 tablespoons unsalted butter
4 cloves garlic, finely minced
2 carrots, peeled and cut into ¼-inch dice
1 onion, peeled and cut into ¼-inch dice
1 leek (white part and 1 inch green), well rinsed, quartered lengthwise, and cut into ¼-inch-thick slices
3 cups finely shredded green cabbage
2 zucchini, quartered lengthwise and cut into ¼-inch-thick slices
1 Idaho potato, peeled and cut into ¼-inch dice
4 cups chicken stock or canned broth
2 cups homemade beef stock or canned broth
2 tablespoons tomato paste
5 tablespoons chopped fresh Italian (flat-leaf) parsley
2 teaspoons dried oregano
1½ teaspoons dried basil
1 teaspoon coarsely ground black pepper
Salt, to taste
2 cups cooked red kidney beans
4 ripe plum tomatoes, cut into ¼-inch dice
½ cup small pasta, such as tiny bow shapes or ditali (short macaroni)
Freshly grated Parmesan cheese, for garnish
Cook the bacon in a large soup pot over low heat to render the fat, about 10 minutes. Do not let it brown. Add the butter, and when it has melted, add the garlic, carrots, onion, and leek and raise the heat slightly. Cover and wilt the vegetables for 10 minutes, stirring occasionally.
Add the cabbage, zucchini, potato, both stocks, and tomato paste. Bring to a boil. Reduce the heat and add 2 tablespoons of the parsley, oregano, basil, pepper, and salt. Simmer over medium heat for 15 minutes.
Add the kidney beans, tomatoes, and pasta. Simmer until the pasta is tender, 10 minutes. Adjust the seasonings and heat through. Stir in the remaining 3 tablespoons parsley before serving. Pass the Parmesan cheese alongside.
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