Minestrone with Winter Greens

Name: Minestrone with Winter Greens
Prep time: 40 min
Total time: 60 min
Ingredients: 0.25 cup extra-virgin olive oil, plus more for drizzling; 6 cloves garlic, thinly sliced; 1 tablespoon tomato paste; 2 cans (15.5 ounces each) cannellini beans, rinsed and drained; 0.5 cup dry white wine, such as Sauvignon Blanc; 1 large sprig sage; 1 piece (2 ounces) Pecorino Romano, plus more, grated, for serving; Coarse salt and freshly ground black pepper; 4 ounces ditalini or other short, tubular pasta (1 cup); 4 cups shredded chicory, escarole, or kale; Red-pepper flakes, for serving

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By

Martha Stewart Test Kitchen

Updated on January 15, 2019

Prep Time:

40 mins

Total Time:

1 hr

Servings:

4

Nothing grounds you like sitting down to a bowl of home-cooked soup -- this one-pot meal is studded with vegetables and fortified with hearty cannellini beans.

Ingredients

¼ cup extra-virgin olive oil, plus more for drizzling
6 cloves garlic, thinly sliced
1 tablespoon tomato paste
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
½ cup dry white wine, such as Sauvignon Blanc
1 large sprig sage
1 piece (2 ounces) Pecorino Romano, plus more, grated, for serving
Coarse salt and freshly ground black pepper
4 ounces ditalini or other short, tubular pasta (1 cup)
4 cups shredded chicory, escarole, or kale
Red-pepper flakes, for serving

Directions

Heat a large pot over medium-high. Add oil and garlic; cook, stirring occasionally, until garlic is golden, 2 to 3 minutes. Stir in tomato paste; cook, stirring, 1 minute. Add beans and wine; simmer, stirring occasionally, until liquid has thickened and wine has almost evaporated, about 4 minutes. Add 8 cups water, sage, and cheese; season with salt and black pepper. Simmer, partially covered, over medium-low 25 minutes.
Bring soup to a boil, stir in pasta, and cook until al dente according to package instructions, stirring occasionally. Add chicory; cook, stirring, just until wilted, about 1 minute. Serve, topped with grated cheese and red-pepper flakes.

Originally appeared: Martha Stewart Living, December/January 2015