Minestrone with Parmesan Rind
Could you share a recipe for a great minestrone using a leftover parmesan rind? Thank you.
HA! That's funny. DH always insists I leave the rinds in because he likes to chew on them a bit. Then he throws them away (discreetly of course). They get soft and a little gooey which is what he likes, I guess. As for me, I just like the added depth they give to the flavor of soup.
I do freeze mine. I keep them in a baggie on the door and just grab one as I need it. I too like them in all kinds of soup. They are especially good in soups with greens (escarole, chard).
escondido - I've not tried putting them in risotto. That sounds great and I'll give it a go once it's risotto season again (i.e. not 90 degrees F). Thanks.
Marcella Hazan's recipe for minestrone uses parmesan rinds and is very, very good. I also freeze mine to save for it.
Here's my tried and true recipe. It never gets old. I wish I could give credit where it was due, but I don't even remember where this came from anymore.
2 small leeks (or 1 large), white and light green parts, sliced thin
2 medium carrots, peeled and diced
2 small onions, diced
2 medium celery stalks, diced
1 baking potato, diced
1 med zucchini, diced
3 c fresh spinach leaves, cut into thin strips
28-oz can whole tomatoes packed in juice, drained and chopped
8 c water
1 parmesan cheese rind (approx 5 x 2 inches)
15-oz can cannellini beans, drained and rinsed
1/4 basil pesto (or 1 T minced fresh rosemary mixed with 1 teaspoon minced garlic and 1 T extra-virgin olive oil)
Throw everything into a large pan except the beans and pesto and bring to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until the vegetables are tender but still hold their shape, about an hour or 90 minutes or so.
Add beans and cook until just heated through, about 10 minutes. Remove pot from heat. Remove and discard cheese rind. Stir in pesto (or rosemary-garlic mixture). Adjust seasonings, adding pepper and more salt if necessary.