Hearty Minestrone

I love making soups on a cold day.  I love the way it heats up the whole house and smells so good.  The tricky part is making a soup that will suffice as a full meal.  This minestrone does the trick!  It’s rich and hearty and filling, with the sneak attack of tortellini which obviously is exciting.  This recipe should most definitely be added to your winter weeknight rotation.  Yum!

2 TBSP olive oil

1 container Mirepoix from Trader Joes OR 4 carrots, 1 onion, 3 celery stalks - all diced

4 oz diced pancetta

2 garlic cloves, minced

1 lb kale, chopped

1 (14 ½ oz can) diced tomatoes

1 fresh rosemary sprig

1 (15 oz can) cannellini beans, drained

2 (14 oz cans) low sodium beef broth

1 piece of parmesan cheese rind

2 TBSP chopped fresh italian parsley

1 (10 oz package) cheese tortellini, or whatever flavor tortellini you like

Salt and pepper

Heat the oil in a large pot over medium heat.  Add the mirepoix, pancetta and garlic.  Saute until onions are translucent, about 10 minutes.  Add the kale, tomatoes and rosemary sprig.  Simmer until the kale is broken down, about 10 minutes.

In a small food processor, blend half the can of beans with ¼ cup broth.  *This is an important step for thickening the soup!  Good trick!

Add the pureed bean mixture, remaining broth, cheese rind, parsley, salt and pepper to taste to the vegetable mixture.  Simmer, stirring occasionally, about 15 minutes.

Now is a good time to transfer the soup to your slow cooker and set on simmer for the rest of the day or until ready to serve.  Or, leave the pot simmering on the stove for as long as you can, stirring occasionally, to richen the flavors.

A few minutes before serving, discard the cheese rind and rosemary sprig, and stir in the tortellini.

Ladle soup into bowls and serve with a big piece of crusty bread!