For our next soup…did I tell you I make at least one soup a week 😁?…Today I made a Minestra di Fagioli but kind of my own adapted version. It will my/our lunch for a few days. It is very healthy, and of course yummy. I did do more than you have to because I made my own stock and cooked the dry beans. But, Hey! I’ve got time. You could use canned stock and canned cannellini beans to save time. I make stock out of many things. This time it was vegetable leavings, you know, the stuff you normally throw away, which I freeze, and the rinds of pecorino cheese which we save for this purpose. The cheese adds quite a lot of flavor. You can even make just plain cheese stock using the rinds, which I’ve done.
I cooked the normal starting ingredients used in most of the world it seems, carrot, celery, onion, in olive oil. Next a couple chopped garlic cloves for 30 seconds. Then I added a sprig of rosemary, a branch of thyme, and a bay leaf. I add the entire branches/sprigs, then remove. Next I added the cooked cannellini beans with cooking liquid (a couple cans worth at least), the stock (about 1 1/2 to 2 quarts), the cleaned, de-stemmed and chopped cavolo nero (black kale sometimes called Tuscan kale in the US), and one potato chopped small. I simmered it for about an hour until the beans and potatoes were softened enough to disintegrate a little into the sauce to thicken it some. Adjust the salt and freshly ground pepper to taste. I served it drizzled with some good olive oil. Ta da!! 🎺🎺