It’s that time of year again. Thanksgiving and the winter holidays turn me into a cooking/rearranging/cleaning whirling dervish! I was looking for a new soup recipe when I came across this one in Hadassah Magazine. It accompanied an article about kosher food trucks, specifically The Cinnamon Snail which travels all over the Eastern seaboard. I like the The Cinnamon Snail’s tagline, “Food to Inspire Peace and Bliss.”
If you have a food processor, the chopping and dicing in this recipe will go quickly. The preparation is worth it because this minestrone is tasty. Happy cooking, hon!
Red Wine Minestrone with Swiss Chard and Pearl Onions
2 Tablespoons extra-virgin olive oil
16 small pearl onions, peeled
1 small yellow onion, diced
2 celery stalks, finely chopped
2 garlic cloves, minced
1 medium carrot, finely chopped
3 cups vegetable broth
2 cups red wine
1, 28-ounce can diced tomatoes (juice included)
1 cup ditalini, elbow or small-shell pasta
1 cup drained, rinsed canned pinto beans
1/8 teaspoon crushed red pepper flakes (the original recipe calls for 1 teaspoon but I wanted to cut the spiciness. season to your spiciness-taste level)
1 teaspoon dried thyme
1 1/2 teaspoons dried oregano
1/4 cup chopped fresh basil leaves (I used about a Tablespoon dried basil leaves)
1 bunch Swiss chard, stems removed, chopped (I used about half the bunch)
Salt to taste
- Heat oil in large soup pot over medium-high heat. Add pearl onions and cook, stirring frequently, until lightly browned, 5 minutes. Add onions, celery, garlic and carrot and continue to sauté until vegetables soften slightly, 5 minutes.
- Add broth, wine and tomatoes, bring to a boil, add pasta and boil until pasta is only partially cooked, 4 minutes.
- Stir in beans, red pepper flakes, thyme, oregano, basil and Swiss chard and cook until pasta is al dente, 2-3 minutes. Season to taste.
Makes about 3 quarts.