Fall Minestrone

This minestrone soup is stocked full of veggies and garnished with grated Parmesan and Kale-Pecan Pesto.

Fall Minestrone

2014-11-04 02:17:45

Yield: 6 to 8 servings

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Ingredients

1. 2 tablespoons olive oil
2. 1 cup chopped yellow onion
3. 1 cup chopped celery
4. 1 cup sliced carrot
5. 2 tablespoons minced fresh garlic
6. 8 cups water
7. 2 1⁄2 cups peeled cubed butternut squash
8. 2 cups peeled cubed Yukon gold potato
9. 2 (14.5-ounce) cans diced tomatoes, drained
10. 1 smoked turkey leg
11. 1 (15-ounce) can cannellini beans, drained and rinsed
12. 1 tablespoon kosher salt
13. 1 teaspoon dried oregano
14. 1⁄2 teaspoon crushed red pepper
15. 1⁄4 teaspoon ground black pepper
16. 1 1⁄2 cups torn Swiss chard, firmly packed
17. 2 cups cooked elbow macaroni
18. Garnish: grated Parmesan, Kale-Pecan Pesto (recipe follows)

Instructions

1. In a large Dutch oven, heat olive oil over medium heat. Add onion, celery, carrot, and garlic. Cook, stirring occasionally until softened, approximately 10 minutes. Stir in 8 cups water, squash, potato, tomato, turkey leg, beans, salt, oregano, red pepper, and black pepper. Bring to a simmer; reduce heat to medium-low.
2. Cook, stirring occasionally, 1 hour to 1 hour and 30 minutes. Remove turkey leg. Set aside, and let cool. Remove meat from bone; add meat to soup. Stir in Swiss chard and cooked pasta. Cook until warmed through, approximately 5 minutes. Garnish with cheese and Kale-Pecan Pesto, if desired.

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