Smoky Minestrone with Tortellini and Parsley

This recipe starts with just a little bit of all-natural bacon, but if you'd rather leave it out, go ahead and proceed with the rest of the recipe. You won't get the smoky flavor, but you'll still get a great soup (you could also substitute pancetta for the bacon, but obviously you won't do that if you are a vegetarian!). 

Smoky Minestrone with Tortellini and Parsley or Basil Pesto

Serves 6-8

Soup

• 3tablespoons olive oil
• 2slices preservative-free, all-natural bacon, chopped into small pieces
• 1large onion, peeled and chopped
• 2large cloves of garlic, minced
• 1leek, trimmed and sliced thinly
• 3carrots, peeled and chopped
• 2ribs of celery, chopped
• 1zucchini, chopped
• 1potato, peeled and chopped
• 4cups vegetable or chicken stock, preferably homemade
• 115 oz. can of cooked chickpeas, preferably organic
• 128 oz. can of peeled San Marzano tomatoes, with juice
• Salt
• 1cup kale, chopped fine
• 19-ounce package of high quality, all-natural cheese tortellini
• Aged balsamic vinegar, for drizzling- optional
• Grated parmesan cheese for garnish- optional

1. Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the bacon pieces and cook for a couple of minutes, until they start to brown.
2. Add 2 more tablespoons of oil along with the chopped onion, garlic and leek. Continue to cook, strirring occasionally, over medium heat until softened.
3. Add the chopped carrot, celery, zucchini, potato and stir around for a minute or two.
4. Add the stock, the chickpeas, and then the tomatoes, crushing them with your hands as you go. Add a few generous pinches of salt (be judicious if your stock is salted already). Bring the soup to a boil, then reduce the heat to a simmer and cook for 30-40 minutes, until the potatoes are just tender.
5. Add the kale and the tortellini, and continue to cook over a simmer until both are tender and cooked through, 5 to 7 minutes. Taste and add more salt if necessary. Serve garnished with a spoonful of the pesto, a few drops of the aged balsamic, and a generous sprinkling of grated Parmesan cheese, if desired.

Parsley or Basil Pesto

• 1cup loosely packed basil or parsley
• 2tablespoons pine nuts, toasted
• 2cloves garlic, peeled
• 2tablespoons grated Parmesan cheese
• 1tablespoon olive oil

1. Chop, chop, and chop the basil or parsley some more by hand until it's very fine...when you do this, you'll reduce it down to about 1/4 cup.
2. As you chop the basil, start to incorporate the other ingredients and chop them fine, too, until you have a lovely, finely chopped pesto.
3. Transfer to a small bowl and stir in the olive oil. Use as a garnish for the minestrone.

https://food52.com/recipes/4661-smoky-minestrone-with-tortellini-and-parsley-or-basil-pesto?utm_term=8796857&utm_source=Sailthru&utm_medium=email&utm_campaign=20170209_eds_soups