Tamar Adler's Minestrone Soup
A flexible and delicious minestrone from Tamar Adler.
1 cup each diced onion, carrot, celery, leek and/or fennel
3 cloves garlic, peeled and sliced
1/2 cup olive oil
a pinch of red pepper flakes
1 cup total of any combination of fresh parsley, basil, thyme or marjoram
2-3 cups total roughly chopped greens (kale, collard greens, spinach, watercress, Swiss chard, mustard greens, escarole, cabbage)
1/2 cup whole tomatoes, chopped or canned tomatoes (drained, but save the juice)
optional: 1/2 - 1 cup chopped root vegetables
2-6 cups cooked beans
a rind of Parmesan
8 cups liquid (any combination of bean broth, stock, tomato juice from tomatoes)
1 cup small pasta
Heat the olive oil in a large soup pot. Add the onion, carrot, celery, leek, fennel and garlic and cook, stirring, until tender.
Stir in the red pepper flakes and cook 1 minute.
Add the herbs, greens, tomatoes, root vegetables, beans and cheese rind. Add liquid (bean broth, stock, etc.) and simmer 45-60 minutes, stirring periodically.
Add the pasta and cook according to package directions.
Serve the soup and garnish with grated Parmesan and/or pesto, olive tapenade, a dollop of ricotta or just chopped fresh parsley.