Minestrone

On a cold fall day, what beats a big bowl of minestrone? I'm not talking Progresso. Homemade minestrone is hard to mess up, and sooo tasty and warm, and healthy! This make A LOT so feel free to cut back. (Probably enough for 8 people.) Cooking it with an old Pecorino rind gives the broth an amazing flavor, and topping it with a fresh dab of pesto gives it a little zip. I also like to grate a little Pecorino on top. I'm having two friends over tonight to help me with the leftovers. Mm mm mmm.

Ingredients:
1 qt chicken broth
2 tbsp olive oil
3 pieces turkey bacon (you can use pancetta, too), diced
1 large yellow onion, diced
1 large leek, rinsed and thinly sliced
2 large carrots, peeled and diced
2 large celery stalks, diced
4 cloves of garlic, minced
2 small zucchini, diced
1 28 oz can whole tomatoes and their juice
2 bay leaves
1 tbsp dried oregano
1/2 tsp red pepper flakes

1 rind from Pecorino or Parmeson cheese (don't throw them out!)
Big double handful little potatoes, diced (or one to two big potatoes diced)
salt and pepper to taste
1 can cannellini beans, drained and rinsed
1/2 cup dried noodles (whichever kind you like, I used little macaroni, but ditalini works, or broken up spaghetti)
1/2 cup thinly sliced basil

Pesto for topping
(feel free to use store bought)
Chop 1 clove garlic, 3 walnuts, and a handful of basil together with a pinch of salt until very fine. Mix in a bowl with a big pile of grated Pecorino or Parm and olive oil to taste.

Directions:

Heat the olive oil and add the turkey bacon. Cook until crispy and brown. Add the onion and leek and stir until starting to soften, then add garlic, carrot, and celery and stir until garlic is fragrant. Add oregano, red pepper flakes, and zucchini and stir.

Now add the tomatoes. This is a little messy, but less messy than trying to cut canned tomatoes on a cutting board. Just reach your hand into the can and grab a tomato. Dip your hand into the pot (not into the hot veggies and not touching the side) and gently squeeze the tomato through your fingers. Do this with the rest of the tomatoes, rinse your hands, and stir.

Add the bay leaves, chicken stock, potatoes, juice from the tomatoes, and cheese rind. Bring to a boil (adding more water if it's looking too thick). Season with salt and pepper. Simmer until the potatoes are tender (about 15 minutes) then add the beans, basil, and pasta.

Once the pasta is al dente, immediately serve. (Be sure to fish out the rind, and the bay leaves if you see them.) Scoop into a bowl and top with a dollop of fresh pesto and some freshly grated Pecorino Romano cheese.