WINTER MINESTRONE
Serves: 4
1/4 cup (60 mL) extra-virgin olive oil
1 yellow onion, chopped
1 tsp (5 mL) dried thyme
1 tsp (5 mL) dried oregano
1 tsp (5 mL) kosher salt, or more as needed
1/2 tsp (2.5 mL) freshly ground black pepper, or more as needed 1/2 tsp (2.5 mL) ground cinnamon
1/4 tsp (1 mL) ground cloves
1/2 bunch (5 oz./140 g) Swiss chard, trimmed and thinly sliced 5 oz. (140 g) cabbage, cored and thinly sliced
2 carrots, scrubbed and thinly sliced (2 cups/500 mL)
5 cups (1.25 L) homemade or no-salt-added vegetable broth One (14 1/2-oz./428-mL) can diced tomatoes
1 1/2 cups (375 mL) ditalini or other small macaroni
One (14-oz./414-mL) can nosalt-added cannellini or cranberry beans, drained and rinsed 2 tbsp (30 mL) red wine vinegar
1. In a large pot over medium-high heat, heat the oil until shimmering. Stir in the onion and cook, stirring, until translucent, about 4 minutes.
2. Stir in the thyme, oregano, salt, pepper, cinnamon and cloves, and cook until fragrant, 30 seconds. Add the chard, cabbage and carrots and cook, stirring frequently, until the carrots start to become tender, 8-10 minutes.
3. Stir in the broth, tomatoes and ditalini. Bring to a boil, then reduce the heat to low and cover the pot. Simmer until the ditalini are al dente and the greens are tender, about 20 minutes.
4. Stir in the beans and vinegar. Cook until the beans are heated through, about 3 minutes. Taste and add more salt and pepper, if needed. Serve hot.