"Leftover" Minestrone | Saveur

Name: "Leftover" Minestrone | Saveur
Ingredients: 1 cup combination of diced onion, carrot, celery, leek, and fennel; 3 cloves garlic, sliced; 1 ⁄ 2 cup olive oil; 1 small pinch of chile flakes; 1 (end piece) of cured meat or hard salami (about 5 oz.), diced; 1 cup any combination parsley, thyme, marjoram, basil leaves, roughly chopped; 2-3 cups any combination kale, spinach, or other greens, roughly chopped (stems and leaves, ribs, and cores, cooked or raw); 1 ⁄ 2 cup well-chopped whole tomatoes, or drained canned tomatoes; 1 ⁄ 2 - 1 cups (Optional) chopped root vegetables (if they are there and need to be cooked, or cooked and need to be eaten); 6 cups cooked beans; 1 Parmesan rind (about 4"); 8 cups liquid, from any combination bean broth, stock, and liquid from cans of tomatoes; 1 cup small pasta such as orecchiette, little tubes, or small penne Pesto , olive tapenade, fresh ricotta, or parsley for garnish

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The concept of this soup is to use up all the bits of vegetables and pantry items in your kitchen to create a simple soup that will be inherently different each time you make it.

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Ingredients

1 cup combination of diced onion, carrot, celery, leek, and fennel
3 cloves garlic, sliced
1⁄2 cup olive oil
1 small pinch of chile flakes
1 (end piece) of cured meat or hard salami (about 5 oz.), diced
1 cup any combination parsley, thyme, marjoram, basil leaves, roughly chopped
2-3 cups any combination kale, spinach, or other greens, roughly chopped (stems and leaves, ribs, and cores, cooked or raw)
1⁄2 cup well-chopped whole tomatoes, or drained canned tomatoes
1⁄2 - 1 cups (Optional) chopped root vegetables (if they are there and need to be cooked, or cooked and need to be eaten)
6 cups cooked beans
1 Parmesan rind (about 4")
8 cups liquid, from any combination bean broth, stock, and liquid from cans of tomatoes
1 cup small pasta such as orecchiette, little tubes, or small penne <a href="https://www.saveur.com/gallery/Pesto-Varieties/">Pesto</a>, olive tapenade, fresh ricotta, or parsley for garnish