For those folks who believe that minestrone should be made only with vegetables I suggest you cover your ears and hum. Or if it must have tomato in it.
Of course I am also really enjoying what a little bit of lamb bone can do for flavor in a stock. Toast some old french bread in olive oil and place in the base of each bowl before spooning in the soup for a little something extra.
Minestrone with a Lamb Leg
- 1 lamb bone (from a leg roast)
- 4 cups chicken stock
- 1 cup dried garbonzo beans
- 1 cup dried kidney beans
- 4 carrots chopped into small dice
- 3 ribs celery cut into small chunks
- 2 tbsp cilantro chopped fine
- 5 cloves garlic minced
- 1/4 cup diced red onion
- 1 bunch kale leaves ripped from stems and torn up roughly
- 2 cups small pasta
- Dried cayenne pepper
Soak beans in cold water for 3 hours. Bring beans to a boil, add lamb bone and simmer until really tender, about 2 hours. Add more water if necessary. In a large stock pot heat 2 tbsp olive oil and saute onion until it softens over medium heat. Add carrot and celery and saute until the carrot begins to caramelize, about 10 minutes. Add garlic and cilantro and cook until fragrant. Add beans (including bone), stock and 2 cups water and bring to a boil. Season with cayenne, pepper and salt. Simmer soup until reduced by 1/3, about 45 minutes. Remove bone, add pasta and cook until al dente. Add kale and wilt. Season again with salt and serve hot poured over toasted bread.