This has been a record breaking winter.
Cold weather and snowfall we haven't seen in years.
Customers struggling through trying to
make the most of shortened hours.
Spring and Summer will be here soon...just not soon enough.
In the meantime.
HEARTY
MINESTRONE
1 1/4 cups dried
white beans, soaked overnight and drained
3 tablespoons
extra-virgin olive oil
2 ounces
pancetta, finely diced
2 medium
shallots, minced
2 large
celery ribs, finely diced
1 medium
onion, finely diced
1 large
carrot, finely diced
1/2 fennel
bulb, cored and diced
4 garlic
cloves, minced
1/2 teaspoon
crushed red pepper
2 bay leaves
2 tablespoons
tomato paste
14 oz canned plum
tomatoes, chopped, juices reserved
1 quart
chicken stock
Salt and
freshly ground pepper
1 cup baby
arugula
1/2 cup
flat-leaf parsley leaves
1 tablespoon
fresh lemon juice
In a pot, cover the beans with 2 inches of water
and bring to a boil. Simmer over low heat until tender, about 2 hours; add
water to keep the beans covered. Drain the beans and reserve the cooking
liquid.
Meanwhile, in another pot, heat 2 tablespoons of
the oil. Add the pancetta and cook over moderate heat until crisp, 4 minutes.
Add the shallots, celery, onion, carrot and fennel, and cook until softened.
Add the garlic, crushed pepper and bay leaves and cook, stirring, until
fragrant. Add the tomato paste and cook, stirring, for 2 minutes. Stir in the
tomatoes and broth; bring to a boil. Simmer over low heat for 1 hour. Add the
beans and enough cooking liquid to thin out the soup. Discard the bay leaves;
season with salt and pepper.
In a bowl, toss the arugula and parsley with the
lemon juice and remaining 1 tablespoon of oil. Season with salt and pepper.
Serve the soup in bowls; top with the salad.