Minestrone alla Estefania

Filed in archive Recipes on January 29, 2007

I hope I don't offend too many Italian traditionalists with this one. Certainly all over Italy there are many kinds of minestrone, and here I incorporate things based on my memories of the lovely soups we had in Tuscany and Milan -- but I also did some changing to suit what I've got here. So this uses bacon instead of pancetta, collard greens instead of cabbage, and edamame instead of fava beans. Tinkyada is wheat-free, but you can always use regular pasta. The parmigiano that finishes minestrone so beautifully is also absent here, but I don't set the rules, you do -- so use it if it pleases you to do so. Of course, if you're vegetarian, do away with the bacon and use your best extra virgin olive oil.

2 bacon strips, chopped into 1/2 inch pieces
2 tablespoons olive oil
4 cloves garlic, minced, about 1 1/2 tablespoons
1 medium onion, chopped into 1/2 inch pieces - about 3/4 cup
2 cups chopped canned Italian tomatoes, with their juice
1 cup Tinkyada brown rice elbows pasta
3 cups water, plus more if necessary
1/2 teaspoon salt
1 celery rib, cut into 1/2 inch dice
2 small carrots, cut into 1/2 inch dice - about 3/4 cup total
3 large leaves collard greens, cut into 1-inch pieces
1 teaspoon dried basil
1/2 teaspoon sage
pinch chili powder

1 yellow squash (or zucchini), cut into 1/2 inch dice, about 3 cups
1/2 cup edamame (not traditional, obviously, but I don't have fava beans)
1/2 cup green beans, cut into 1/2 inch pieces
freshly ground black pepper to taste

In large casserole or saucepan, cook bacon over medium heat until crisp. Remove with slotted spoon and drain on paper towels. Add olive oil to the pan and heat 2 minutes. Add garlic and stir until golden, about 2 minutes. Add onions and stir until limp, about 3 minutes. Add tomatoes and bring to a boil. When boiling, add pasta and water. Season with salt and return to a boil, then cover and cook 5 minutes. Add carrots, celery rib, collard greens, basil, sage and chili powder. Cook 5 minutes over medium heat. Add yellow squash, edamame and black beans and cook 5 more minutes. Season to taste with salt and freshly ground pepper and cook 5 more minutes over low heat, or until pasta is completely done. Top with the crisp bacon at serving time. Enough for a crowd.

Eh. Sorry about the stock photo. I had packed away the soup to go with hubby for his out of town trip, and forgot to take one.