Tuesday, January 26, 2010

Really Fast, Totally Cheating, Lunchtime Minestrone

Seriously. It's totally cheating. I think real chefs who make minestrone would be absolutely horrified. In my defense:
1.) It was lunch - I had limited time here, people.
2.) I had some leftover vegetables and some "almost gone" vegetables that were either going in something edible, or in the trash in a couple of days.
3.)I hate cleaning out the fridge and throwing away food.

1 Tbs. olive oil
1 small or medium onion, chopped
1 celery stalk, chopped
1 tsp. kosher salt
2 slices bacon or pancetta, chopped
2 cups vegetable or chicken stock
1/2 tsp. fresh cracked black pepper
1 cup cauliflower
1 15 oz. can diced tomatoes with juice
1 15 oz. can canellini beans (white kidney beans) with liquid
1 cup green beans, raw, rinsed and broken into bite size pieces
1/2 cup carrots, chopped (mine happened to be leftover roasted carrots, so I added them dead last.)
1/2 cup parsnips, chopped (again, roasted leftover - last)

In a medium stockpot/saucepan, (about 4 qt.), heat 1 Tbs. olive oil over medium heat. Add chopped onion and celery and salt and pepper. Sautee until translucent, about 5 minutes. Add cauliflower. If your carrots and parsnips are raw, add them now. Add the can of tomatoes with juice and the chicken or vegetable stock. Simmer about 10 minutes. Add the cannelini beans, the green beans, (and the carrots and parsnips if they've already been cooked. ) Simmer another 10 or 15 minutes.

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