Sardinian Minestrone Stew
Until the 1900s, Italy was divided into regions and people from each area ate different foods, or ate the same foods differently. The contents of minestrone vary by region, but there are some similarities. They all tend to have chunky vegetables, beans, and a rich broth.
Serves: 6Hands-on: 15 minutesTotal: 1 hour 25 minutesDifficulty: Easy
- 2 Tbsp. olive oil
- 1 stalk celery, chopped
- 1 medium carrot, peeled and chopped
- 1 medium white onion, peeled and chopped
- 2 quarts chicken stock
- 2 cans (16 oz.) chickpeas, rinsed and drained
- 1 can (15 oz.) chopped tomatoes
- ½ lb. arugula, chopped roughly
- 1 medium head endive, sliced in long, thin strips
- 8 oz. small pasta
- ½ tsp. salt
- ½ tsp. ground black pepper
- Place a Dutch oven over medium-high heat. Once the pan is heated, add olive oil and chopped vegetables. Cook for 10 minutes. Add a cup of stock and scrape the bottom of the pan.
- Add the rest of the stock, the chickpeas, the tomato, and the greens and stir to combine.
- Reduce the heat to low and cover. Cook for 1 hour. Add the pasta and cook for 10 minutes. Stir in salt and pepper. Serve hot.