Here is the final recipe of the three-part series with Layered Summer Vegetable Bake with Thyme and Pecorino as the base – Summer Vegetable Minestrone.
I may be cheating by calling this soup ‘minestrone’ because, when I looked up the definition, here’s what I found:
1. a thick soup containing vegetables and pasta.
And, no, this soup doesn’t have pasta, but it has potatoes. Does that count? And it’s thick. So we’ll call it minestrone, okay?
- 1 tablespoon extra-virgin olive oil, plus extra for drizzling
- 1 bunch lacinato kale (also called Italian and Dino) – sliced in thin strips
- 3 carrots, thinly sliced on a diagonal
- 4 cups water or broth (vegetable or chicken)
- ⅓ recipe of leftover Layered Summer Vegetable Bake with Thyme and Pecorino, cut into bite sized pieces
- 2 cups freshly cooked cannellini beans (or 1 15-1/2 ounce can, drained)
- salt and freshly ground black pepper
- Parmigiano-Reggiano cheese
- Heat olive oil in a soup pot over medium heat.
- Add kale; cook and stir until kale begins to wilt, about 3 minutes.
- Add carrot’ cook and stir for 1 minute.
- Stir in water or broth, leftover vegetable bake, and beans; bring to boil. Reduce heat and simmer 15 minutes, until kale and carrots are tender.
- Season to taste with salt and pepper.
- Serve topped with shaved Parmigiano-Reggiano cheese and a generous drizzle of olive oil.