Mushroom Minestrone

By pattie_d

Ingredients

• to partners beautifully with a green salad and a hunk of Tuscan bread to make a complete meal.
• 2 2 2 tablespoons olive oil
• 2 2 2 cups button mushrooms, trimmed and sliced
• 2 2 2 cups shitake mushrooms, trimmed and sliced
• 2 2 2 portobello mushrooms, trimmed and sliced
• 1 1 1 cup chopped slab bacon (optional)
• 1 1 1 ham hock (optional)
• 1 1 1 Spanish onion, chopped
• 1/2 1/2 1/2 head fennel, diced
• 2 2 2 garlic cloves, thinly sliced
• 1 1 1 carrot peeled and diced
• 1 1 1 celery stalk, diced
• 1/4 1/4 1/4 head Savoy cabbage, cored and chopped
• 1 1/2 1 1/2 1/2 cups chopped canned tomatoes, drained
• 8 8 8 cups Chicken Broth or canned low-sodium chicken broth
• 1 1/2 1 1/2 1/2 teaspoons chopped fresh rosemary leaves
• Shaved Parmesan cheese, for garnish
• Fresh chopped basil leaves, for garnish
• Almond Pesto (optional), for garnish

Details

Servings 10
Adapted from toddenglish.com

Preparation

Step 1

Place a large skillet over high heat and, when it is hot, add 1 tablespoon oil. Add 2 cups mushrooms and cook until they are well seared, about 4 minutes. Repeat, adding about 2 cups at a time, until all the mushrooms are cooked. Set aside.

Place a large stockpot over medium-high heat and, when it is hot, add the remaining 1 tablespoon oil. Add the bacon and cook until it is just crisp, about 3 to 5 minutes. Add the ham hock onion, fennel, garlic, carrot, celery; and cabbage, stirring well after each addition, and cook until wilted, about 5 minutes. Add the reserved mushrooms, tomatoes, Chicken Broth, and rosemary and cook for 1 1/2 hours.

Transfer 6 cups of the soup to the blender or a food processor fitted with a steel blade and process until smooth. Return the puree to the stockpot and cook for 30 minutes.

Cover and refrigerate up to 2 days, or serve immediately by placing a big hunk of Tuscan bread in a shallow bowl and pouring the minestrone over it. Garnish with Parmesan cheese, chopped basil, and, if desired, Almond Pesto.