Pasta-Free Minestrone
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photos by Dane Feldman.

I wish it wasn’t so, but Daylight Savings Time or not, it’s still soup weather around here. But because springtime is just around the corner, I’m presenting you with a minestrone soup without the heaviness of the pasta. Here’s a soup that’s hearty without being carb-y, but if you’re looking for richness it’s not lost on me. Adding a piece of the rind of pecorino romano cheese will heighten the flavor and texture just enough that you won’t miss tortellini.


What you’ll need:
1 1/2 cups cauliflower florets, chopped
1 cup baby carrots, chopped
1 zucchini, cubed
1/4 Spanish onion, chopped
1 Chinese leek, chopped
4 stalks celery (leafy part only), chopped
1 tsp parsley
1 tsp Florida seasoned pepper
1 tsp basil
1 tsp garlic, chopped
2 cups white beans
1 cup arugula
1 1/2 cups Pomi
1 cup bean juice
1 quart chicken broth
Rind of pecorino romano cheese
Pecorino romano cheese
Olive oil


Directions:
In a large soup pot, lightly brown the garlic, onion, leek, and celery in some olive oil.

Then, add the carrots, zucchini, and cauliflower. Saute for a couple of minutes before adding the Pomi. When the Pomi begins to bubble, pour in the chicken broth and the bean juice. Add a chunk of rind of cheese to the soup.

Cover and bring to a boil. Cook until the vegetables are soft.

Then, add in the beans and the arugula. Turn off the heat and let it sit for at least one hour. Serve in bowls and add the cheese to taste.

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