Dinner at Jack's

Chapter 4: Everything-but-the-Kitchen-Sink Minestrone-1

Chapter 4: Everything-but-the-Kitchen-Sink Minestrone

Everything-but-the-Kitchen-Sink Minestrone

2 T extra-virgin olive oil

1 onion, diced

4 garlic cloves, minced

1 cup diced potato (peeled or unpeeled, your choice; I like the skin)

2 carrots, diced

1 medium zucchini or yellow squash, diced

1 cup fresh green beans, ends trimmed and halved

1 t dried thyme

1 t dried basil

1/4 t crushed red pepper flakes

1 bay leaf

1 can (15 ounces) diced tomatoes in juice with Italian seasonings

4 cups chicken stock

4 cups mushroom stock (or all chicken stock, or use vegetable if you want to keep truly vegetarian)

1 can (15 ounces) cannellini beans

Salt and pepper, to taste

Grated Parmesan cheese, optional

Pesto, optional

Heat oil over medium heat. Add the onion and garlic and sauté, stirring, for five minutes. Add potato, carrots, zucchini, and green beans and cook until the vegetables are just beginning to soften. Add the bay leaf, crushed red pepper, tomatoes, thyme, basil, and stock. Bring to a boil. Reduce to simmer for as little as 15 minutes and up to 45 minutes. (Longer is better, in my book, but keep it at a simmer and give it a stir once in a while.) Add cannellini beans and warm through. Taste and adjust seasonings if necessary with salt and pepper.

Serve topped with Parmesan and a dollop of your favorite pesto. Serves 6-8.