Leftover Minestrone Soup

Annnnnd we are back to gloomy and chilly weather 🙄 Silver lining: it’s still soup season. Cue in ➡️ 🍲 Leftover Minestrone Soup 🍲 One of our favorites is this basic minestrone method courtesy of my food writing crush @tamar.e.adler Pancetta and a Parmesan rind create so much depth of flavor, it’s kind of the perfect food. It’s also super adaptable, so use whatever greens, aromatics, beans, veg, stocks you have on hand. Details below ⬇️ “Leftover” Minestrone Soup Serves: A LOT Ingredients: 1 onion, diced 3 carrots, diced 3 celery stalks, diced 3 cloves garlic, sliced ½ cup olive oil 3 cups roughly chopped greens - kale, mustard greens, escarole, spinach, swiss chard, etc 1 cup diced fresh tomatoes or drained canned tomatoes 6 cups cooked beans - either soaked and boiled from dry or canned 8 cups any combination vegetable, chicken, bean stock (water can be used to round out) 2 cups small pasta such as small penne, ditalini, or orecchiette Kosher salt and black pepper 1 cup any combination of parsley, thyme, marjoram or basil (optional) 3-4 strips bacon, pancetta, or any cured meat, diced (optional) A Parmesan rind (optional) Grated parmesan cheese, for topping Good extra virgin olive oil, for topping Saute the onion, carrot, celery and garlic in the olive oil under tender in a big pot. Add bacon or pancetta if using. Stir to combine. Add the herbs, greens, tomatoes, beans, and cheese rind, if you using. Add liquid to cover. Simmer for 45-60 minutes. Just before you want to eat the soup, cook the pasta separately and add the strained pasta to each bowl and pour the soup on top. If you freeze some, which I always do, freeze pasta free and cook new pasta when you thaw the soup from the freezer. Garnish with extra parmesan cheese and a drizzle of good olive oil. I like to serve with good bread toasted and rubbed with garlic and brush with olive oil for dunking. Delicious.