TOMATO AND GREENS MINESTRONE

Pre-made Braised Greens and Parm Stock add layers of flavor and an unexpected velvety richness to this immensely satisfying soup. I doubled the greens and beans to make it a hearty main meal that needed only crusty bread and a simple salad to complete.

1/4 cup extra-virgin olive oil, plus more for garnish

1 large yellow onion, diced 4 large garlic cloves, pressed through a garlic press 1 tablespoon plus 1

teaspoon kosher salt 1 (28-ounce) can diced tomatoes with their juice

8 cups Parm Stock (recipe follows), freshly made or thawed

2 rosemary sprigs

1/4 cup Dijon mustard

1 cup Braised Greens, freshly made or thawed (recipe follows)

1 (13-ounce) can cannellini beans, drained and rinsed Freshly ground black

pepper

Shaved Parmigianoreggiano cheese, for garnish

In a medium Dutch oven or other heavy pot over medium heat, warm the oil. Add the onion and garlic and cook, stirring constantly, for 5 to 7 minutes, until softened.

Add the salt and the tomatoes and their juice and bring to a simmer. Cook, stirring occasionally, for 5 minutes. Add the stock and rosemary, increase the heat to high, and bring to a boil. Turn down the heat to a simmer and cook for 20 minutes. Stir in the mustard, greens, and beans and simmer for 10 minutes to meld the flavors.

When ready to serve, ladle into bowls, garnish with black pepper and a drizzle of oil and a scattering of shaved Parmigiano.

TO FREEZE: If the stock and greens weren’t previously frozen, you can freeze the soup before garnishing. Let the soup cool to room temperature, then portion into quartsize lidded containers or vacuum pouches and refrigerate until chilled. Label and date and freeze for up to 3 months.

TO THAW: Use the pull and thaw method (freezer to fridge, allowing 2 days if possible to ensure thorough thawing) or the cold-water method (in a bowl or plugged sink, under a slow trickle for about 20-30 minutes). Reheat in a saucepan or Dutch oven over medium heat.

Serves 10 to 12.

Per serving, based on 10: 166 calories (percent of calories from fat, 55), 5 grams protein, 15 grams carbohydrates, 5 grams fiber, 11 grams total fat (2 grams saturated), 1 milligram cholesterol, 1,065 milligrams sodium.

PARM STOCK

Chefs who keep their restaurant kitchens stocked with Parmesan are accustomed to saving the flavor-packed rinds to add umami to broths. Ashley Christensen and Kaitlyn Goalen recommend freezing rinds as you go. Once you’ve accumulated a couple of pounds, simmer them into a stock that can be used as a vegetarian base for all kinds of soups, sauces and more.

2 pounds Parmigianoreggiano rinds

8 quarts water

In a large stockpot over medium heat, combine the Parmesan rinds and water and bring to a vigorous simmer. Simmer for 90 minutes, until the liquid is reduced by half.

Strain through a finemesh strainer into a heatproof container and discard the solids. Let cool completely.

TO FREEZE: Divide into 2- or 4-cup portions in lidded plastic or glass containers, label and date, and freeze for up to 4 months.

TO THAW: Use the pull and thaw method (freezer to fridge, ideally for 2 days) or the cold-water method (in a bowl or plugged sink, under a slow trickle for about 20-30 minutes).

Makes 16 cups.

Per cup: 11 calories (percent of calories from fat, 60), 1 gram protein, trace carbohydrates, no fiber, 1 gram total fat (trace saturated fat), 2 milligram cholesterol, 64 milligrams sodium.

COURTESY OF LAUREN VIED ALLEN Tomato and Greens Minestrone owes its velvety consistency and extra layer of umami flavor to a stock made by simmering Parmesan rinds saved in the freezer.