The soup of the week is direct from Chef Jared Porter of The Parlor. Jared loves minestrone because it’s a year round soup.  He likes to change the
vegetables with the season, and change the “starch” portion of the dish from season to season as well.  In the version provided below, he uses chickpeas for added protein (in winter, use beans and pasta for a heartier feel). Whatever the season, minestrone is totally YUM!

Chef Jared Porter’s Minestrone

Yield: 4 servings

Ingredients:

  • 3Tbsp Olive Oil
  • 1ea  Leek, rinsed, diced bite size
  • 2ea. Garlic Cloves, minced
  • 2ea. Carrots, sliced
  • 1ea. Zucchini, diced bite size
  • 2stalks Celery, diced bite size
  • 3oz. Fennel, diced bite size
  • 3oz. Bell Pepper (mixed colors), diced bite size
  • 3oz. Asparagus, chopped bite size
  • 3oz. Fresh Peas
  • 11/2qt Vegetable Stock
  • 16oz Quality canned Tomato, chopped or crushed by hand (or fresh when in season)
  • 16oz Canned Chickpeas (Garbanzo Beans), drained and rinsed
  • Pinch Chili Flakes
  • Salt & Pepper to taste
  1. Heat oil in large saucepot, over medium heat.  Add leeks, garlic, carrots, zucchini, celery, fennel, and peppers.  Cook vegetables for approx 10 mins.
  2. Add stock, tomatoes, chickpeas, and chili flakes.  Bring to a boil.  
  3. Reduce heat to a simmer and cook for about 20-25 mins.
  4. Once the soup has simmered for 20-25 mins, add the peas and asparagus and simmer for another 5-10, or until the peas are slightly firm.  Season with salt and pepper.

*Tip: A great way to finish this soup before serving is to add some  chopped herbs like parsley, thyme or oregano.  Along with a sprinkle of grated Parmesan and a drizzle of great olive oil, really set it off.

 

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