Creamy Minestrone

 

 This is one of those recipes that came about as the result of a mistake. I was making a pot of minestrone that I had been craving all week, and at the same time had warmed a bagel that I had recently cut in half and was ready to slather with some chive and onion cream cheese spread.  I scooped out half of the container, and ended up flipping it right into the soup. The soup was hot, the cheese immediately started melting, ​and there was nothing I could do but stir it in. It’s wonderful!

Creamy Minestrone

1 T. extra virgin olive oil

1 clove garlic

2 bay leaves

3 Melissa’s shallots

2 carrots

2 ribs celery

1 medium zucchini

1 T. vegetable soup base

1 14.5-oz. can fire roasted diced tomatoes

1 15.5-oz. can cannellini beans, drained

1 15.5-oz. can kidney beans, drained

Pinch of sea salt

Freshly ground black pepper

2 large handfuls of curly kale

½ c. ditalini pasta

½ 7.5-8-oz. container Chive and Onion Cream Cheese

 Peel and finely chop the garlic and shallots. Put a stockpot over medium-high heat and warm olive oil.

 Add the garlic and the bay leaves, followed by the shallots.

Trim and chop the carrots and celery into rough ¼” dice, adding to the pan as you go. Chop zucchini into ½” dice; add to the pan. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelized.

 Add the vegetable stock, tomatoes, beans, sea salt, and pepper.

Remove and finely chop any tough stalks from your greens, shred, and add to the pan and top with 4 c. of boiling water. Add the pasta, cover, and simmer for 10 to 15 minutes, or until the pasta is just cooked and the soup has thickened to your liking. Remove from heat, add cream cheese, and stir until melted and incorporated.

 Season the soup to perfection and serve.

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