rainy day fix

As if Mondays aren’t bad enough, I wake up this morning to overcast skies and rain. Anyone who has a job knows how hard that makes it for you to crawl out of bed and get out the door. But the rain does give me a good reason to make a big pot of homemade soup, curl up on my couch and watch the Food Network.  Soup of choice this time? Minestrone.

The best minestrone I’ve ever had was in Prague, right down the road from the castle. I wish I could tell you exactly where it was or what it was called, but I can’t remember. Their version was packed with perfectly cooked vegetables, al dente pasta and was topped with fresh Parmesan and basil pesto. Recently we made minestrone in culinary school - a simple recipe, but good nonetheless. I created my own version that combined my knowledge with those great flavors from the street café in Prague.

Minestrone Soup
• 2 oz. pancetta, diced
• 1 large yellow onion, sliced
• 4 large carrots, chopped
• 5 stalks celery, chopped
• 3 cloves garlic, minced
• 2 Yukon gold potato, medium dice
• 2 zucchini, medium dice
• 2 can chopped tomatoes
• 3 qts chicken broth
• parmesan rind
• 4 sprigs of fresh thyme,
• 1 1/2 tsp dried basil
• 2 15-oz. can cannelini beans
• small macaroni (ditalini), cooked separately
Garnish:
• Basil pesto
• Parmgiano-Reggiano

In a medium saucepot, cook the pancetta to release flavors and fats. Add onion, carrots, and celery and cook 5 minutes to sweat, do not brown. Add garlic and cook for another minute. Add potato and cook for 5 more minutes, add zucchini and cook for 3 minutes. Do not let vegetables brown. Add chopped tomatoes, chicken broth, Parmesan rind, dried basil and fresh thyme. Add cannellini beans. Bring to a simmer and cook for 20 minutes or until potato is cooked through. Season with salt and pepper to taste.

Meanwhile, cook pasta al dente and set aside.

To assemble bowls, spoon pasta in bottom of bowl and ladle hot soup on top. Garnish with basil pesto and fresh shaved parmesan.

I think the broth was richer in Prague, but hey, this was my first try, and not a half bad one at that.