Minestrone Soup with Grana Padano Cheese
Using the Grana Padano cheese rind in this minestrone soup adds an extra depth of flavor. Make it over the weekend and enjoy all week! This soup pairs perfectly with a grilled cheese sandwich for the ultimate lunch or weeknight dinner.
3 tablespoon extra-virgin olive oil
1 cup diced yellow onion
½ cup diced red onion
3 cloves garlic, finely chopped
1 cup diced carrots
1 cup diced celery
1 cup diced fennel
1 cup diced red potatoes
1 cup diced zucchini
2 cups kale, bottom stems removed
Kosher salt and freshly ground
black pepper, to taste
4 cups vegetable stock
1 Grana Padano cheese rind
1 cup small pasta, cooked and drained
1 cup canned cannellini beans, rinsed
¾ cup Grana Padano cheese
In a large saucepan over medium-high heat, heat olive oil. Add white and red onion and cook two minutes or until caramelized.
Add garlic and cook about one minute. Add carrots and celery; cook until slightly softened and translucent. Next, add fennel, potatoes, and zucchini, stirring after each addition. Meanwhile, chop the greens.
Add stock and cheese rind to the pot. Bring soup to a boil. Add chopped kale and season with salt and pepper. Reduce to a simmer and cook for 15 minutes.
Add the cooked pasta and cannellini beans and cook for 5 more minutes. Remove from heat and season to taste with salt and pepper.
Top each bowl of soup evenly with freshly grated Grana Padano cheese and a drizzle of olive oil.
Makes 6 servings