Minestrone Soup with Piment d'Ville Croutons
This hearty, Italian-inspired winter soup has layers of warmth from Piment d’Ville in the broth and a crown of chile-toasted croutons. We’ve made this recipe flexible on purpose; use potato or winter squash, whatever greens you like, and whatever cooking liquid you happen to have on hand. Got some fennel? Add it. Parsnips? Sure. Napa cabbage instead of kale? Why not! Use whatever Italian beans of ours you've got. The whole point is to enjoy a warming bowl of stew perfumed with Piment d’Ville.
- Time: 85 min
- Servings: 6
Source: Boonville Barn Collective
Ingredients
- olive oil
- onion, chopped
- garlic cloves, minced
- chopped celery
- chopped carrots
- chopped fresh parsley
- peeled and cubed winter squash or potatoes
- bottle tomato passata or 1 28oz can crushed whole plum tomatoes
- Piment d'Ville
- dried oregano
- broth, stock, or water
- bunch/head of escarole, swiss chard, or kale - stemmed and chopped
- cooked Boonville Barn beans or 1 16-oz can white beans, drained
- grated Parmesan cheese for serving
- garlic, crushed
- crusty or day old bread cut into cubes
- butter
- Salt