Loading up the ladle

This is not one of those 5 ingredient recipes, that is for sure, but don't be afraid. Despite the rather long list of lovely parts, the resulting whole comes together pretty quickly, and is more than worth a bit of prep.

Again, we are in Soupville, and this one calls itself a Minestrone in the original recipe (from Bon Appetit). However, (not that I'm pedantic, you understand!) a minestrone generally contains pasta, and this one notably does not. Despite this, it does contain a plethora of lovely veggies, including some hunger-quelling potatoes, and was thus more than satisfying (served with a hunk of bread to mop up the bowl, of course) for my tableful of large appetites. As for 'pistou' the delicious topping on the soup, this is a French version of pesto, although it does not contain pine nuts.

So grab that ladle like you mean business and scoop up some colorful bowls of (non-authentic, but nonetheless delicious) French/Italian Minestrone, and rake in the compliments.

Kale Minestrone with Pistou
Serves 6

2 TBSP olive oil
4 oz chopped pancetta
1 large onion, chopped
1 leek, thinly sliced
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
1/2 tsp crushed red pepper flakes
2 tsp chopped fresh oregano
2 tsp chopped fresh rosemary
2 bay leaves
salt
2 TBSP tomato paste/puree
1 28oz can whole peeled tomatoes, drained
1 2oz parmesan rind
2 15oz cans cannellini beans, drained with liquid reserved
1/2 tsp ground black pepper
12 oz baby potatoes, cut into 1/2" pieces
1 bunch Tuscan/Lacinato kale, stems removed and sliced

For Pistou:
2 garlic cloves
1 cup fresh basil leaves
1/2 cup olive oil
3 TBSP grated parmesan
1 tsp grated lemon zest
salt to taste

1. Saute the pancetta in the olive oil over a medium heat in a large saucepan.
2. Once it is browned around the edges, add the onion, leek, carrots, celery, garlic and red pepper flakes and a sprinkle of salt.
3. Cook, stirring, until the onion is translucent and the carrots are getting tender - about 10-12 minutes.
4. Stir in the tomato paste and cook for a couple of minutes until it starts to darken, then add the tomatoes, using your hands, or kitchen scissors to break them down into chunks. Add the herbs, black pepper and the parmesan rind.
5. Add to the reserved water from the beans, enough water to make it up to 6 cups of liquid, then pour this into the pan and stir to combine.
6. Bring to the boil, and then stir in the potatoes. Reduce the heat and simmer until the potatoes are tender (about 20 minutes).
7. While the soup if simmering, make the pistou: put the basil and garlic cloves in a food processor and pulse until finely chopped. Add the oil, parmesan and lemon rind and pulse to combine.  Season with salt to taste.
8. Once the potatoes are tender, taste the soup and add more salt and pepper if desired. Add kale and white beans and cook for a further five minutes to cook the kale and heat the beans through.
9. Serve soup with a dollop of pistou on top, and a sprinkling of more fresh grated parmesan.