Fresh Tomato Minestrone (AI)

 

Hearty Fresh-Tomato Minestrone

Makes about 6 generous servings

Tomato base

• 2 lb Celebrity tomatoes, roughly chopped, skin on
• 2 tbsp olive oil
• 1 medium onion, diced
• 2–3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp dried oregano
• ½ tsp dried thyme
• ½ tsp red pepper flakes, optional
• 1½ tsp kosher salt, plus more to taste

Soup

• 4 cups chicken or vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 cup small pasta — ditalini, small shells, or elbows
• 2–3 cups chopped kale or spinach
• 1 Parmesan rind, if you have one
• 1–2 tsp balsamic vinegar or lemon juice, to finish
• Parmesan for serving

Method

1. Build the tomato base.
   Heat the olive oil in a large Dutch oven. Add onion, carrots and celery with a pinch of salt. Cook about 7–8 minutes until softened.
2. Add garlic, tomato paste, oregano, thyme and red pepper flakes. Cook for about 1 minute.
3. Add your chopped Celebrity tomatoes. Cook uncovered for 10–15 minutes, stirring occasionally. They'll break down considerably but don't need to become completely smooth. This step is useful with fresh tomatoes because it concentrates their flavor before you dilute them with broth.
4. Add broth, beans, chickpeas and Parmesan rind. Bring to a simmer and cook about 15 minutes.
5. Add zucchini and pasta. Simmer until the pasta is just barely al dente. Don't overcook it, since it will continue absorbing broth as the soup sits.
6. Stir in kale and cook 2–3 minutes, just until tender.
7. Taste and adjust salt. Add 1–2 tsp balsamic vinegar or a squeeze of lemon at the end. This is especially helpful with fresh tomatoes because it sharpens their flavor.
8. Serve with plenty of grated Parmesan and a drizzle of good olive oil.