Minestrone

With the cold, windy, rainy days we've had lately, soup season is here.  I kicked it off with our favorite minestrone soup.  You have to remember to soak your beans overnight, but otherwise, this is a very simple soup that you can let sit on the burner and take care of other things, like entertaining your toddler.

The Boy loved his "Bean Soup"

Hearty Minestrone Soup
based on Cooks Illustrated, Jan/Feb 2010

Table salt
1 c dried cannellini or great northern beans, rinsed and picked over
1 T plus 2 t olive oil
2 celery ribs, cut into 1/2" pieces (about 3/4 cup)
1 carrot, cut into 1/2" pieces (about 3/4 cup)
2 small or 1 large onions, cut into 1/2" pieces (about 1 1/2 cup)
1 zucchini, cut into 1/2" pieces (about 1 cup)
2 medium cloves garlic, minced
1/2 small head of green cabbage, cored and cut into 1/2" pieces (about 2 cups)
1/8 - 1/4 t crushed red pepper flakes
8 c water
2 c vegetable broth
1 piece Parmesan cheese rind, about 5" x 2"
1 bay leaf
1 1/2 c V8 juice
1/2 c chopped fresh basil leaves
black pepper
grated Parmesan for serving

1.  Dissolve 1 1/2 T salt in 2 quarts cold water in a large bowl.  Add beans and soak at room temperature for at least 8 hours and up to 24 hours.  Drain and rinse well.
2.  Add soaked beans, 8 cups water, broth, Parmesan rind and bay leaf to a large stock pot.  Bring to a boil over high heat.  Reduce heat and vigorously simmer, stirring occasionally, until beans are fully tender, 45 to 60 minutes.
3.  Meanwhile, heat oil in a large skillet.  Add celery, carrot, onions and zucchini.  Cook, stirring frequently, until vegetables are softened and lightly browned, 5 to 9 minutes.  Stir in garlic, cabbage, 1/2 t salt and red pepper flakes; continue to cook until cabbage starts to wilt, 1 to 2 minutes longer.  Set aside.
4.  When beans are tender, add vegetables and V8 juice to pot; cook until vegetables are soft, about 15 minutes.  Discard bay leaf and Parmesan rind, stir in chopped basil and season with salt and pepper.  Serve with grated Parmesan.

Cook's Note:  During the summer, I made pesto with the basil we grew and froze it in ice cube trays.  Last night when I made the soup, I tossed in two of my pesto cubes (at the same time as the V8 juice) in place of cut basil leaves.  I think Ryan would agree that the broth tasted better this way.