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Winter Minestrone Recipe

Mark Boughton Photography; styling by Teresa Blackburn

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winter , minestrone , olive , onions , onion

You can use almost any vegetable lingering in your fridge to make this soup (although we might skip broccoli and cauliflower). It’s great with a can of white beans thrown in, too. The hearty kale stands up to the wheatberries, but you can use almost any green. You also can use barley in place of the wheatberries. Look for wheatberries next to the grains in the supermarket.

Ingredients

1 tablespoon extra-virgin olive oil
4 green onions, chopped
1/2 red or white onion, chopped
1 celery stalk, chopped
3 large carrots, chopped
4 ounces finely chopped shaved deli ham
3 cups water
3 cups reduced-sodium chicken broth
1 cup wheatberries, rinsed
1 Parmigiano Reggiano cheese rind (optional)
2 bay leaves
1/2 teaspoon salt
Coarsely ground black pepper
1 (14-ounce) can diced tomatoes with basil
1 (1-pound) bag kale, chopped
4 toasted pita breads

Instructions

1. Heat oil in a large saucepan or Dutch oven. Add onions, celery, carrots and ham. Sauté 10 minutes. Add water and next 6 ingredients (water through pepper). Bring to a boil; reduce heat and simmer, covered, until wheatberries are tender, about 30 minutes. Stir in tomatoes and kale; cook until thoroughly heated. The longer the soup sits with the cheese rind, the more intense the flavor. Serve with toasted pita bread. Makes 16 cups.

"Cheap Eats," Jan. 2009

Nutritional Information

Per (2-cup) serving: 260 calories, 3g fat, 10mg chol., 12g prot., 47g carbs., 6g fiber, 880mg sodium.