Nannie Noe's Minestrone Soup

prep time:: 20 minutes
total time:: 1 1/2 hours

Makes 6 servings

This soup just feels like February to me. When it’s cold out, and all your want to do is curl up on the couch and watch reruns of Friends, this soup and some crusty baguette is just perfect. And my Nannie would be so happy to see it get passed along!

ingredients

Extra-virgin olive oil, a few big glugs around the pot.
1 large onion, rough copped
1 celery stalk, cut into large pieces
1 carrot, peeled and cut into 1/2 moon shapes
2 cloves garlic, thinly sliced (Nannie would tell you to use a razor blade)
1/4 cup boiled ham chunks or end of prosciutto, large dice (sub in chicken if you like!)
4 medium tomatoes, fresh or canned, peeled and roughly chopped
A Handful of fresh chopped Italian flat-leaf parsley
6 cups hot vegetable stock or chicken stock
Salt and freshly ground black pepper
4 small zucchini, medium dice
3/4 cup arborio rice
2 yellow, red, or orange bell peppers, roasted, cored, skinned, seeded and cut into strips
Freshly grated Parmigiano-Reggiano
6 fresh chopped basil leaves

directions

1
In a heavy-bottomed soup pot, heat 2 tablespoons olive oil over medium heat until hot, but not smoking. Add the onion and cook, stirring for 1 minute. Lower the heat to low, and add the celery, carrots and garlic. Allow to simmer over low heat until the vegetables begin to soften, about 10 minutes. Add the ham pieces and cook 2 more minutes, stirring occasionally. Add the tomatoes and the parsley. Cook for 5 more minutes so that the flavors meld.
2
Add the hot water or stock and season with salt and pepper. Bring the mixture to a boil, and add the zucchini and the rice. Bring back to a boil and then lower the heat so that the liquid is simmering. Let simmer gently until the rice is cooked, about 40 minutes. Remember to stir the soup occasionally. Add more water or stock, if necessary.
3
When the rice is cooked, add the roasted peppers and remove the soup from the heat. Stir in Parmesan, to taste, and top each serving with some chopped basil.

Source: Katie Noe