from the RiPE archives, July 13, 2008; photo by Christopher
What’s for dinner, you ask? Combine some of your farmers market finds in a simple but flavorful soup and make dinner with a beautiful bread, some “salty pig parts” (got that one from the Boccolone people at the Ferry Plaza), and perhaps a little cheese…ahhh. Isn’t that more satisfying than the usual take out? Get in the kitchen, have fun and enjoy the outcome!
Summer Minestrone
Ingredients
- 3 ounces pancetta, chopped about 3 round slices
- 2 tablespoons olive oil
- 1 yellow onion or leek, chopped
- 2 carrots, sliced into coins
- 1 bunch chard, stems removed and diced, chiffonade leaves then roughly chop; divided
- 1 clove garlic
- 1 tablespoon tomato paste
- one 14.5-ounce can tomatoes (diced) liquid drained off
- 2 cups water
- 4 cups broth, chicken or vegetable Imagine or Edward & Sons veggie cubes (1 or 2)
- 2 zucchini, quartered lengthwise then diced
- 2 yellow summer squash, quartered lengthwise then diced
- 1 large Yukon Gold potato, peeled and diced
- 1 tablespoon oregano leaves, minced or 1 teaspoon dried
- 1–2 teaspoons salt
- several grinds of fresh black pepper
- ½ cup uncooked pasta in a small shape Rustichella d'Abruzzo Anellini ("Os")
Instructions
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Cook the pancetta in a large soup pot over medium heat about 5 minutes, do not brown.
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Add olive oil to the pancetta, carrots and onion (or leek), and chard stems. Cook about 10 minutes, stirring occasionally and adding the garlic about half way through the time. Add 1 tablespoon tomato paste; stir to cook it.
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Add drained tomatoes, water, broth, zucchini and yellow squash, and potato. Simmer 15 minutes over medium low heat. Add chard leaves, oregano, salt and pepper, and pasta. Simmer 10 more minutes, remove from heat, and let sit a few minutes w/the lid on before serving.
Serve with locally made charcuterie (in Bozeman, head to Grotto Meats) and a rustic loaf of sourdough
Recipe Notes / Tips
- Try keeping a tube of tomato paste in your refrigerator. You can use a tablespoon or so then easily store the rest for later, unlike those pesky 4-ounce cans.
- Seek out local charcuterie. In Bozeman: Grotto Meats by Nic Bryce
- My original post from 2008 sang the praises of Boccalone Salame Pepato (peppered salami). They were located in the SF Ferry Plaza Marketplace but closed in 2017. (The Ferry Plaza was a regular shopping destination for me when I lived on the Peninsula. Also featured in the 2008 post: Acme bread, Cowgirl Creamery (as of 2021 no longer at the Ferry Plaza, but available through Goldbelly), and the vanilla cupcake with apricot buttercream at Miette is yummy!
