Alice Waters’ Minestrone Soup
Makes 8 servings
1/4 cup olive oil
1 large onion, chopped
3 carrots, peeled and chopped
4 garlic cloves, coarsely chopped
5 thyme sprigs
1 bay leaf
2 teaspoons salt
3 cups water
1 cup broccoli florets
3 medium zucchini, cut into small dice
1 can (15.5 ounce) diced tomatoes
2 cups kale, ribs removed, and coarsely chopped
Two cubes of chicken bouillon, or more to taste
1 can (15.5 ounces) cannellini beans, with liquid
Grated Parmesan cheese, for serving
1. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onion and carrots, and cook for 15 minutes, or until onion is translucent.
2. Add the garlic, thyme, bay leaf, and salt, and cook for 5 minutes longer.
3. Add water and bring to a boil. When boiling, add the broccoli, zucchini, tomatoes, kale, and bouillon. Cook for 15 minutes. Taste for salt and adjust as necessary.
5. Add the canned beans, along with their liquid.
6. Cook for 5 minutes. If the soup is too thick, add water. (I added another cup of water at this point.)
7. Remove the bay leaf. Serve in bowls, each serving garnished with grated Parmesan cheese.
— Adapted from The Art of Simple Food by Alice Waters (Clarkson Potter, 2007)
Per serving: 256 calories, 12 grams protein, 37 grams carbohydrates, 5 grams sugar, 7 grams fat, no cholesterol, 634 milligrams sodium, 14 grams dietary fiber.