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Hearty Minestrone

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Makes 4 servings 1x

Time About 1 hour

Units Scale

Ingredients

  • 1/2 ounce dried porcini mushrooms
  • 2 cups boiling water
  • 1/4 cup olive oil, plus more for drizzling
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 tablespoon chopped garlic
  • Salt and pepper
  • One 28-ounce can diced tomatoes
  • 1 pound sturdy, leafy greens (like kale or escarole), chopped
  • 2 cups cooked kidney beans, chickpeas, or cannellini beans (or one 15-ounce can), drained
  • 8 ounces small-cut whole wheat pasta (like macaroni, orzo, or ditalini)

Instructions

  1. Put the dried mushrooms in a medium bowl and add the boiling water. Soak until soft and pliable, 15 to 30 minutes, depending on the thickness. Lift the mushrooms from the liquid with a slotted spoon or your fingers, leaving any sediment in the bowl and reserve the soaking water. Chop the mushrooms.
  2. Put the oil in a large pot over medium heat. When it’s hot, add the onion, carrot, celery, garlic, and chopped mushrooms and sprinkle with salt and pepper. Cook, stirring frequently, until the vegetables are soft and golden, 15 to 25 minutes.
  3. Pour in the mushroom soaking liquid, leaving the sediment behind, and add 3 cups water; stir to scrape up any browned bits from the bottom of the pot. Add the tomatoes, greens, and beans, and bring the mixture to a boil; adjust the heat so the soup bubbles steadily. Cover and cook, stirring occasionally, until the tomatoes break down and the greens are almost tender, 5 to 20 minutes, depending on the green.  (At this point, you can cool the soup and refrigerate for up to 3 days.)
  4. Add the pasta and raise the heat if necessary to keep the mixture bubbling. Cook, stirring occasionally, until the noodles are tender but still have some bite; start checking after 5 minutes. Taste, adjust the seasoning, and serve drizzled with more olive oil.

– Recipe from Dinner for Everyone