Winter Minestrone Soup - Relish Recipe

By á-46

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 -- green onions, chopped
• 1/2 -- red or white onion, chopped
• 1 -- celery stalk, chopped
• 3 -- large carrots, chopped
• 4 ounces finely chopped shaved deli ham
• 3 cups water
• 3 cups reduced-sodium chicken broth
• 1 cup wheatberries, rinsed
• 1 -- Parmigiano Reggiano cheese rind (optional)
• 2 -- bay leaves
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 -- (14-ounce) can diced tomatoes with basil
• 1 -- (1-pound) bag kale, chopped
• 4 -- toasted pita breads

Preparation

Step 1

Heat oil in a large saucepan or Dutch oven. Add onions, celery, carrots and ham. Sauté 10 minutes. Add water and next 6 ingredients (water through pepper).

Bring to a boil; reduce heat and simmer, covered, until wheatberries are tender, about 30 minutes. Stir in tomatoes and kale; cook until thoroughly heated. The longer the soup sits with the cheese rind, the more intense the flavor.