Really Good Friday Minestrone
There’s nothing as restorative as soup. In fact, before a “restaurant” was a place to dine, it was the name of a rich broth meant to literally “restore” one’s strength. Pandemic or not, when you’re exhausted after a long week and need something quick and filling, look no further than this incredibly easy minestrone.
Minestrone is one of my favorite end-of-week dinners because you can basically toss in whatever wilting vegetables you have lying around. It has the bonus quality of using parmesan rind—the hard exterior of the cheese, which you should never throw away! It makes a great addition to sauces and soups. This recipe doesn’t include pasta or rice, because the point is easy, but if you feel like adding either of these, go for it! Add cooked pasta to individual bowls instead of to the whole pot where it will quickly become overcooked and soggy.
The Italian name minestrone also has an interesting origin—it comes from the Latin word minister, meaning “servant.” Given that, it seems appropriate to share this recipe on Good Friday, the start of Easter weekend and a day when Christians traditionally commemorate the death of a servant. Regardless of your creed, I think we can all agree that a soup containing mountains of cheese is something of a religious experience and well worth celebrating!
Really Good Friday Minestrone
Adapted from Roxanne Rosensteel | Find the printable version here
2 tbsp olive oil
1 yellow onion, diced
3 ribs celery, diced
3 carrots, diced
Handful of small Yukon gold potatoes, cut into bite-sized pieces
3 garlic cloves, minced
1 tsp thyme
2 tsp dried oregano
1 15 oz. can diced tomatoes
1 15 oz. can garbanzo or cannelini beans, drained
2x2” square of parmesan rind
6 cups chicken broth
Small bunch lacinato kale, chiffonnade
Parmesan (lots, to garnish)
Freshly cracked pepper (to garnish)
Olive oil (to garnish)
In a large pot, heat oil over medium heat. Sauté onions, celery, and carrots until onion is translucent.
Add potatoes, garlic, herbs, canned tomatoes, beans, parmesan rind, and chicken broth. Bring to a boil then lower to a simmer. Season with salt and pepper and simmer for about an hour. If you can’t wait that long, no worries. More time means deeper flavors, but you can dig in whenever you feel like it.
Before serving, add kale and cook for 2 minutes.
Portion into bowls, drizzle with a thick layer of good olive oil, garnish with plenty of pepper and parmesan. No—more! Definitely more parmesan. Ehhhhhh a little more than that. Ok, good job. Restore thyself!
Delivering love
I’ve always thought this organization’s name comes on a little strong, but on Good Friday I wanted to spotlight God’s Love We Deliver, a non-sectarian organization that delivers free, nutritious, medically tailored meals for people too sick to shop or cook for themselves. They also provide ongoing nutrition assessment, education, and counseling to support their clients. Many of their clients are elderly, so this service is even more crucial at this time. Learn more about their work and support their COVID-19 emergency fund here.