The food lab better home cooking through science ( PDFDrive ) 224
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½teaspoonredpepperflakes
4cupshomemadeorlow-sodiumcannedchickenstock
Two15-ouncecansredkidneybeans,withtheirliquid
2bayleaves
1cupsmallpasta,suchasshells,ditali,orelbows
Koshersaltandfreshlygroundblackpepper
2tablespoonschoppedfreshparsley
1.Pourthetomatoesintoamediumbowlandsqueezeeach
onethroughyourfingerstobreakitupintosmallpieces
(becareful—theycansquirt).Setaside.
2. Heat the olive oil and butter in a large saucepan over
medium-high heat until the butter is melted. If using
pancetta, add it to the pan and cook, stirring constantly,
until fragrant, about 2 minutes. Reduce the heat to
medium, add the onion, garlic, oregano, and red pepper
flakes, and cook, stirring, until the onion is fragrant and
softened but not browned, about 3 minutes. Add the
tomatoes, with their juice, the chicken stock, kidney
beans,andbayleaves,bringtoaboiloverhighheat,and
then reduce to a bare simmer. Cook for 20 minutes,
adding the pasta to the soup for the last 5 to 10 minutes
(dependingonthepackagedirections).
3.Seasonthesouptotastewithsaltandpepper.Discardthe
bay leaves, stir in the parsley, and serve, drizzling each
servingwitholiveoil.
30-MINUTE
MINESTRONE
Minestrone is my soup of choice during the spring and
earlysummer,whenvegetablesfromthefarmers’market
areattheirbrightestandmostflavorful.Someminestrone
soups get cooked down for hours. I actually prefer my
quickversion,becauseitkeepsthevegetablesmildlycrisp
and fresh tasting. I always start with onion, carrot,
celery, and canned tomatoes as my base, but on top of
that,youcanusethevegetablessuggestedhereorgowith
anything from the tablehere–here. Just make sure to
keepthetotalamountofextravegetablesataround3to4
cups (not counting greens, which will cook down
dramatically).
