Carrboro minestrone with classic basil pesto
Instructions:
for serving.
- Heat the oil in a large enameled cast-iron Dutch oven or soup pot over medium heat. Add the pancetta and cook, stirring occasionally, until it renders its fat and is lightly browned, about 8 minutes.
- Add the onion, garlic, celery, and carrot and a pinch of salt and stir to coat. Cook until softened, stirring occasionally, about 8 minutes. Push the vegetables to the edge of the pot to leave a small area bare in the center. Add the tomato paste and stir it around in the cleared spot until it sizzles without scorching, about 2 minutes. Stir to coat the vegetables in the paste.
- Add the stock, salt, thyme sprigs, bay leaves, sage sprig, and cheese rinds. Bring to a boil, reduce the heat, and simmer for 5 minutes.
- Add the cabbage, kale, tomatoes with their juices, and beans. Partially cover and simmer until the vegetables are completely tender, 45 minutes to 1 hour. Discard the thyme sprigs, bay leaves, sage sprig, and cheese rinds. (Some people find the softened rinds to be delicious.) Stir in the vinegar and season with salt and pepper.
- Serve hot, topped with a pinch of red pepper flakes and a dollop of pesto. Another drizzle of oil is also nice.
- What else works? This soup is open to endless variations and substitutions. You can use other types of cabbage or other sturdy, leafy greens in place of the savoy and kale. You can use other types of fresh shell beans or replace some of them with snap beans.
- Make-ahead note: This soup tastes best made at least 1 day ahead. Cool, cover, and refrigerate for up to 1 week or transfer into airtight containers and freeze for up to 3 months. Check the seasoning when reheating the soup. It will probably need more salt and a splash of red wine vinegar to perk up the flavors.