Harvest Minestrone
Serves 8-10
Ingredients
1½ cup diced onion
1 ½ cup diced fennel
2 cups diced carrots
2 cups diced parsnips
2 cups diced butternut squash
3 cloves garlic
2 tbs tomato paste
4 quarts veg or chicken stock
juice of ½ lemon
¼ lb prosciutto butt
½ lb parmesan rind
1 tbs chopped fresh rosemary
¼ cup stellini pasta (tiny star pasta)
2 tbs olive oil
shaved good parm and croutons or crusty bread to serve
Heat a large soup pot till hot, add olive oil and prosciutto butt. Add onion, fennel, carrots and parsnips. Lightly brown the veggies and prosciutto butt so that you get a richer stock stirring occasionally but leaving long enough to get the veggies and meat to color. Add the butternut squash, tomato paste and garlic. Cook a few more minutes and then deglaze with the stock. Add the rosemary and parm rind, bring to a boil and turn heat down to a slow simmer. Cook about an hour to an hour and a half until veggies are soft but still hold their shape, don’t overcook or veggies with mush . Add the stellini and cook about 10 more minutes until the pasta is cooked through and the soup is rich. Remove the parm rind and prosciutto butt. Season with salt to taste.
Harvest Minestrone
Recipe by Chef Erin Eastland
Photos by Amy Sheridan
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Serves 8-10
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Ingredients
1½ cup diced onion
1 ½ cup diced fennel
2 cups diced carrots
2 cups diced parsnips
2 cups diced butternut squash
3 cloves garlic
2 tbs tomato paste
4 quarts vegetable or chicken stock
juice of ½ lemon
¼ lb prosciutto butt
½ lb parmesan rind
1 tbs chopped fresh rosemary
2 tbs extra virgin olive oil
.
shaved good parm and croutons or crusty bread to serve
.
Heat a large soup pot till hot, add olive oil and prosciutto butt. Add onion, fennel, carrots and parsnips. Lightly brown the veggies and prosciutto butt so that you get a richer stock stirring occasionally but leaving long enough to get the veggies and meat to color. Add the butternut squash, tomato paste and garlic. Cook a few more minutes and then deglaze with the stock. Add the rosemary and parm rind, bring to a boil and turn heat down to a slow simmer. Cook about an hour to an hour and a half until veggies are soft but still hold their shape, don’t overcook or veggies with mush . Add the stellini and cook about 10 more minutes until the pasta is cooked through and the soup is rich. Remove the parm rind and prosciutto butt. Season with salt to taste.
Used in this post: Kim Westad Whirl Bowl with Pebble Slip Design, Studiopatro Tea Towel.
