2822. SMOKY MINESTRONE with BACON, TORTELLINI, and PARSLEY or BASIL PESTO

serves 6-8


3 tablespoons olive oil 
2 slices preservative-free, all-natural bacon, chopped into small pieces 
1 large onion, peeled and chopped 
2 large cloves of garlic, minced 
1 leek, trimmed and sliced thinly 
3 carrots, peeled and chopped 
2 ribs of celery, chopped 
1 zucchini, chopped 
1 potato, peeled and chopped 
4 cups vegetable or chicken stock, preferably homemade 
1 15 oz. can of cooked chickpeas, preferably organic 
1 28 oz. can of peeled San Marzano tomatoes, with juice 
salt 
1 cup kale, chopped fine 
1 9-ounce package of high quality, all-natural cheese tortellini 
aged balsamic vinegar, for drizzling, optional 
grated parmesan cheese for garnish, optional
parsley or basil pesto (recipe below)

Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to brown. Add 2 more tablespoons of oil along with the chopped onion, garlic and leek. Continue to cook, strirring occasionally, over medium heat until softened. Add the chopped carrot, celery, zucchini, potato and stir around for a minute or two. Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a few generous pinches of salt (be judicious if your stock is salted already). Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender. Add the kale and the tortellini, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary. Serve garnished with a spoonful of the pesto, a few drops of the aged balsamic, and a generous sprinkling of grated Parmesan cheese, if desired.

Parsley or Basil Pesto 
1 cup loosely packed basil or parsley 
2 tablespoons pine nuts, toasted 
2 cloves garlic, peeled 
2 tablespoons grated Parmesan cheese 
1 tablespoon olive oil

Chop, chop, and chop the basil or parsley some more by hand until it's very fine...when you do this, you'll reduce it down to about 1/4 cup. As you chop the basil, start to incorporate the other ingredients and chop them fine, too, until you have a lovely, finely chopped pesto. Transfer to a small bowl and stir in the olive oil. Use as a garnish for the minestrone.


bacon recipe courtesy of: WinnieAb (member), Food52.com

1196. BACON and BARLEY MINESTRONE

1 large leek, white part only
2 carrots, peeled and grated
1 large parsnip, peeled and grated
2 stalks celery, stringy skin peeled off
½ cup of barley, rinsed well
1 bacon hock
2 x 250 grams fresh chicken stock
750ml hot water
1 x 400 grams can chopped tomatoes in juice
2 sprigs rosemary, left whole
3-4 fresh or 2 dried bay leaves
100 grams round green beans, finely sliced or 100g baby spinach leaves
A little chopped parsley or fresh basil and freshly grated parmesan to serve

Cut leek in half and remove any tough green leaves. Cut in half lengthways then cut each half to shorten it. Cut each quarter of leek into 4 even lengths then finely slice and place in a colander. Repeat until all leek is finely sliced. Rinse the leek well under a running tap to remove any dirt that is trapped between the leaves. Shake dry. Grate carrots coarsely and parsnip, add to the colander. Cut each celery stick into 4 even lengths then slice finely into a small dice. Add to colander of vegetables. Toss the vegetables lightly with your hands and mix well. Add to large saucepan or prewarmed crock pot.

Add rinsed barley to the vegetables and mix through. Place the bacon hock on top of the vegetables. Pour over the chicken stock and hot water. Spread the chopped tomato evenly on the top. Add fresh herbs. Cover and slowly bring to the boil. Or turn onto high in a crock pot or slow cooker and leave to cook for 6-7 hours.

When the soup has come to the boil, give it a stir then turn it down to a slow simmer and leave to cook covered for 1.5 hours. Check the soup occasionally and turn the bacon hock to ensure even cooking. If you are using gas to cook on then it is often hard to keep a ‘slow simmer’. I recommend using a simmer mat which you can buy at your local hardware store. It is an aluminum disc that sits between the gas and the saucepan and distributes the heat more evenly and slowly.

After 1.5 hours on the stove top check the barley is tender. Remove the rosemary twigs and bay leaves. Add the finely chopped beans, return the lid. Bring back to a simmer and cook for a further 15-20 minutes. For a crock pot the soup will be ready after 6 ½ -7 hours. You can add the beans and pasta and allow it to cook for a further 30-40 minutes.

Just before serving remove the bacon hock and peel away the thick skin. Flake away the meat with you hands. Chop it roughly and add back to the soup pot or crock If the soup is a little thick after adding back the chopped ham then thin it down with a little extra hot chicken stock or boiling water. Check the soups flavor and add a little salt and pepper as needed.

Ladle the minestrone into warmed bowls and serve with toasted bread and butter or fresh chewy bread rolls. Sprinkle a little chopped parsley into each bowl and a couple of teaspoons of grated parmesan to serve.


courtesy of: Meat Cuisine: Butchers of Distinction, 1 Tainui Road, Panmure, Auckland

1125. SPRING MINESTRONE PASTA with CRISPY BACON

serves four


6 slices thick-cut bacon, coarsely chopped (about 6 ounces)
1 small onion, finely chopped
1 teaspoon salt
1/2 pound short pasta, such as ditalini (1 1/2 cups)
One 15-ounce can cannellini beans, rinsed
2 zucchini, cut into matchsticks
1 cup frozen peas, thawed
pepper
1/2 cup grated parmesan cheese, plus more for serving
1/4 cup chopped basil, parsley and mint
2 teaspoons grated lemon peel

In a large skillet, cook the bacon over medium-high heat until crisp, about 4 minutes; reserve 2 tablespoons of the fat and drain the bacon on paper towels. In a large saucepan, heat the bacon fat over medium heat. Add the onion and cook until softened, about 4 minutes. Add 4 cups water and the salt and bring to a boil. Stir in the pasta and simmer, stirring occasionally, until the pasta is just tender and the liquid is more than halfway absorbed, 8 to 10 minutes. Stir in the beans, zucchini and peas and season with salt and pepper. Return to a simmer and cook, stirring occasionally, until the vegetables are fork-tender, about 4 minutes. Remove from the heat and stir in the parmesan, herbs and lemon peel. Using a slotted spoon, transfer the pasta and vegetables to bowls. Top with more parmesan and the reserved bacon.


courtesy of: Silvana Nardone, Every Day with Rachael Ray, April 2008