TLC Cooking "Emeril's Minestrone Soup"

Emeril's Minestrone Soup

Planet Green

INGREDIENTS

1 tablespoon	olive oil
1 large	leek, white and light green parts only, split in half and rinsed well under running water, thinly sliced
1 large	onion, chopped, about 1 ½ cups
2 large	carrots, roughly chopped
2 large	celery ribs, roughly chopped
1 medium	yellow squash, cubed, about 1 ¼ cups
10 cups	vegetable stock
1 (28‑ounce)	can whole tomatoes, drained and chopped
2	Parmesan cheese rinds, about 5 by 2-inches
1 teaspoon	dried basil or oregano leaves
½ teaspoon	crushed red pepper
2 medium	new potatoes, scrubbed and cubed (6 ounces or 1 ¼cups cubed)
2 cups	packed fresh chopped kale leaves, coarsely chopped
2 teaspoons	salt
1 teaspoon	fresh black pepper
¼ cup	small, dried pasta such as ditalini
½ cup	Great Northern beans, soaked overnight or 1 (15-ounce) can white beans, drained and rinsed
Garlic Loaf:
½ cup	extra virgin olive oil
3 tablespoons	chopped garlic
2 teaspoons	fresh lemon juice
1 tablespoon	minced fresh parsley leaves
¼ cup	shredded Parmesan cheese
1 teaspoon	dried oregano
¼ teaspoon	salt
Pinch of fresh black pepper
1 loaf	French or Italian bread, about 22 inches long, cut in ½ lengthwise

PREPARATION:

Method:

In a large saucepan, heat the olive oil over medium-high heat. Add the leek, onions, carrots, and celery and sauté until soft, about 4 minutes. Add the zucchini and yellow squash and cook another 3 to 4 minutes. Add vegetable stock, tomatoes, cheese rinds, basil or oregano, crushed red pepper, potatoes and kale. Bring to a boil, and then reduce the heat to medium-low and simmer for 30 minutes. Add the pasta and beans and simmer for a final 15 minutes.
Remove the cheese rind with a slotted spoon and serve with slice of Garlic Loaf.

Garlic Loaf:

Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
Combine all ingredients except for the bread in a small bowl with a whisk. Brush the mixture evenly over the cut sides of the bread. Place the bread on the prepared baking sheet and bake until golden brown and just crisp, 12 to 15 minutes.
Cut into desired portions and serve hot.
This recipe was featured on the Meat Me in the Middle episode of Emeril Green.

This recipe appears in: Soups

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