Lonestar Minestrone

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From the Rebar cookbook. If you're like me and hate minestrone, you'll buy lots of ingredients just to try it out again and gamble on continuing to hate minestrone
....however I had a good feeling about this and I was right. It's delicious!

Also suggests serving it with hot buttered corn bread or tortilla chips - both great ideas :)

10 cups vegetable or chicken stock
2 tbsp olive oil
1 yellow onion, diced small
8 garlic cloves, minced
2 tsp salt
4 tbsp minced oregano (I used 4 tsp dry)
2 jalapeno peppers, minced
1/2 tsp ground cumin
1 tsp cracked pepper
 1 tsp ground coriander
1 tbsp chile powder
1 medium yam, peeled and diced
1 small zucchini, diced
8 Roma tomatoes, coarsely chopped(I only ended up using 4)
1 tsp chipotle puree (from chipotles in adobo sauce)
1 15oz can red kidney beans (I used Heinz chili style kidney and pinto beans)
1 cup corn, fresh or frozen
1/2 cup dry corn macaroni (or regular macaroni or small pasta)
chopped fresh oregano and cilantro, asiago cheese (all optional)
Note: if you plan to keep some, make and store the pasta separately so you can add it as you eat it and it won't get mushy

Heat the stock and keep it warm while you prepare the soup. (Cook's note: why?)

Heat oil in a soup pot over medium-high heat. (Cook's note: this is a pretty big recipe so use the biggest pot you have). Add onion and 1 tsp salt; saute until translucent. Stir in garlic, jalapenos, spices, diced yam, and half of oregano (if using fresh) or all of oregano if you're using dried. Cook for 10 minutes, stirring regularly.

Add the pepper, zucchini and remaining salt and cook 5 minutes longer. Pour in the warm stock and add chopped tomatoes, chipotle puree and kidney beans. Bring to a boil, reduce heat and simmer for 15 minutes.

Add the corn, remaining oregano if using fresh, and macaroni (unless you are making the macaroni separately so it doesn't get too mushy for leftovers). If the soup gets to thick add more stock or water. Season to taste and serve with chopped fresh herbs, grated asiago cheese, and lime wedges. Cook's note: a dash of lime in your bowl is key!


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