As we are ensconced here at home, hiding from #hellastorm2023, I decided to make us the soup to end all soups and ended up with this delicious minestrone. One of its major secrets is that, rather than using canned beans, I used Rancho Gordo beans that cooked inside the soup from dry, adding the wonderful bean liquor to the already flavorful soup. I made it in the instant pot, but you can easily make it on the stove (the beans might require extra cooking time in that case.) Enough chitchat – here’s the recipe:
- 1 tsp olive oil (optional)
- 1 onion, minced
- 2 Russet potatoes, diced
- 3 carrots, diced
- 1 cup chopped celery
- 3 garlic cloves, minced
- 10 kale leaves
- 1 tsp herbes de provence
- 1 can crushed tomatoes
- 1/2 lb good quality dry pinto beans
- 1 quart water, plus two cups
- 2 tbsp vegetable stock concentrate
- 2 tbsp tomato paste
- salt and pepper to taste (I didn’t put any and it turned out very flavorful)
- 1/2 package lentil or chickpea pasta, or whatever pasta you like
Using the sauté function of the instant pot, sauté the onion, carrot, and celery for about 6-7 minutes (with or without olive oil.) After the onion is translucent, add the potatoes, garlic, kale, herbes de provence, crushed tomatoes, beans, water, stock, and tomato paste. Close the lid and cook for 40 mins on high pressure.
On the stove, cook the pasta until al dente.
Place some pasta in each dish and top with generous ladles of soup. You can top it with vegan parmesan but, honestly, it’s delicious as it is. Enjoy!