Minestrone Soup with Grana Padano Broth
Adding cuts of rind from a wedge of Grana Padano to any soup broth will amplify flavor and add a slightly creamy texture.
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Cooking tools:
- Grater
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Pot
- Wooden spoon
- Colander
- Measuring cup
- Can opener
Ingredients
- 1 cup diced yellow onion
- 1⁄2 cup diced red onion
- 3 cloves garlic, finely chopped
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced fennel
- 1 cup diced red potatoes
- 1 cup diced zucchini
- 2 cups kale, bottom stems removed
- 4 cups vegetable stock
- 1 Grana Padano cheese rind
- 1 cup small pasta, cooked and drained
- 1 cup canned cannellini beans, rinsed and drained
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