This soup was made to honor my friend Noah Levin, who, when I met him, was all of five years old, a formidable critic, and a blossoming gourmet.
Noah Levin's Minestrone
Author: Sally Sampson
Serves: 12 to 14 cups
- 2 teaspoons olive or canola oil
- 2 small onions, finely chopped
- 2 garlic cloves, pressed or finely chopped
- 2 celery stalks, peeled and sliced
- 2 carrots, peeled, quartered and lengthwise and sliced
- 2 zucchini, quartered lengthwise and sliced
- 2 yellow squash, quartered lengthwise and sliced
- 2 large tomatoes, diced
- 8 cups beef stock
- 2 cups low-salt chicken stock
- 2 teaspoons dried basil, or 2 tablespoon chopped fresh
- 2 small handfuls dried white or kidney beans, about ½ cup
- 1 Parmesan cheese rind, about 5 inches
- 2 small handfuls white rice, about ½ cup
- Kosher salt and black pepper, to taste
- Grated Parmesan cheese, for garnish
- Place a stockpot over medium heat and, when it is hot, add the oil. Add the onions, garlic, celery, carrots, zucchini, and yellow squash and cook, covered, until the vegetables are tender, about 10 to 15 minutes.
- Add the tomatoes, stocks, basil, beans, and cheese rind, raise the heat to high, and bring to a boil. Lower the heat to low and cook, partially covered, for 1 hour. Add the rice and cook, partially, for 1 hour.
- Transfer to a container, cover, and refrigerate at least overnight, and up two days. Remove the parmesan cheese rind. Place the soup in a pot and gently reheat. Add salt and pepper to taste. Garnish with Parmesan cheese.