Minestrone Soup

It’s getting cold here again so it’s time for another favorite comfort food! Today is one of my favorite soups, minestrone! I like to use a whole pound of pancetta (Italian bacon) but you can use a bit less if you are watching your fat. You can also skim some fat off while the soup is simmering. I especially love this recipe because I can fix it in the morning, let it cook and enjoy it at night!
This is one of the few times you don’t need to add salt--pancetta is very salty and easily flavors the dish!

Minestrone Soup

1 tbsp olive oil
1 lb. pancetta, diced
3 sprigs rosemary, leaves removed and diced
1 clove garlic, minced
4 large carrots, peeled and diced
4 celery ribs, sliced in half at the rib and diced
2 zucchinis, diced
1 pint button mushrooms, sliced
1/2 C red wine
1 can (28 oz) diced tomatoes
1 quart veggie broth
1 can (14.5 oz.) cannelli beans
1 rind from a wedge of Parmigiano-Reggiano
Large bunch of kale (or spinach or swiss chard), torn into bite size pieces
Optional: 1 lb. pasta (wagon wheels, shells)

Heat olive oil in large sauce pan over medium high heat. Add pancetta and rosemary. Fry until brown (not crispy). Add garlic, carrots, celery and zucchini. Cover and let cook until soft, about 8-10 minutes. Add mushrooms until they decrease in size. De-glaze pan with the wine (this will remove all the food sticking to the pan and give great flavor. Cook until the wine is reduced by half (the alcohol will be gone). Add tomatoes, broth, cannelli beans and rind. Cook until it boils and then reduce heat to low medium. After it simmers for at least 1 hour (or up to 4), add kale. Stir in and cook until kale is soft and withered.

In a large pan, boil salted water and cook the pasta.

Remove the rind and serve the soup over the noodles.

This soup freeze well--without the noodles!

Moroccan Stew

This is an adaptation from another Food Network host, Dave Lieberman. if you get a chance, check out his show "Good Deal with Dave Lieberman"--he uses fresh, whole ingredients but keeps it all budget friendly, This Moroccan Stew is my older daughter’s favorite meal. I love this as it's a true one pot meal--it's already got your leafy greens and protein. It’s also great for left-overs--freezer friendly.

Moroccan Stew

2 tablespoons extra-virgin olive oil
6 to 8 cloves garlic, diced finely
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cumin
1 1/2 teaspoons Hungarian paprika
1/4 teaspoon cayenne pepper (more if you like some true spice)
1 (14.5-ounce) can chopped tomatoes
3 cans chickpeas, drained and rinsed well
1 sweet potato, peeled and cut in 1 inch cubes
1 quart vegetable broth
Salt
Black pepper
2 cups baby spinach (frozen OK)

Heat olive oil in a large pot over medium-high heat. Add garlic and saute for a minute (do not let brown). Add spices and saute a minute or so (fyi--this step is very fragrant and wonderful!). Add tomatoes, chickpeas, broth, and sweet potato. Add salt and pepper. Stir well. Be sure chickpeas are covered; if not add a bit of water.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Mash some of the beans with a potato masher. Stir in the spinach and let; wait a few minutes (spinach will wilt if fresh).
Take a quick taste test and add salt, pepper or other already used spice based on your preferences.
Serve!