WINTER MINESTRONE WITH CAULIFLOWER AND CABBAGE

Winter Minestrone with Cauliflower and Cabbage image

Provided by Irene Hirschman

Time 2h45m

Number Of Ingredients 19

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1 can(s) drained and rinsed canned red kidney beans
2 Tbsp olive oil
1/2 c or more diced bacon or pancetta
1 large onion, cut into 1/2 inch dice
2 large cloves garlic , minced
1 can(s) 14 1/2 ounces drained and chopped plum tomatoes
1/4 c finely chopped fresh flat-leaf parsley
2 Tbsp fresh finely chopped or 1 tsp dries
10 c chicken or beef stock
2 medium potatoes peeled or not, cut into 1/2 inch cubes
1/2 pkg baby carrots
2 medium ribs celery with leaves, sliced
2 c thinly shredded savoy cabbage
1 small head fresh cauliflower florettes cut up
1 c arborio rice or barley
3/4 c frozen peas or fresh
salt and fresh ground pepper, to taste
1 clove freshly grated parmigiani-reggiano cheese
1 large beef knucle for soup with meat (optional)

Steps:

1. Heat oil in large soup pot over medium- high heat. Add the bacon/ pancetta, onion and sauté until the bacon/ pancetta is browned, about 2-3 minutes.
2. Add the tomatoes, parsley, basil, basil and stock. If using, add knuckle of beef. Bring to a boil, and reduce heat to very slow but steady simmer. Cook , covered, for 1 1/2 hours, uncovering every 20 to 30 minutes to stir.
3. Add beans, potatoes, carrots, celery and cabbage. Cook covered 30 minutes more.
4. Add cauliflower, rice/barley, fresh peasand cook, covered until vegetables are tender, 20 minutes. If using frozen peas, do not add them until last 5 minutes of cooking. Season with salt and pepper
5. Turn off heat and allow soup to mellow, anout 15 minutes. Stir in half the grated cheese, then ladelphia soup into warmed bowls and serve, pass remaining cheese.
6. If using beef knuckle, shred witf fork and add to soup