Recipe: Bloody Mary Minestrone

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

This minestrone, inspired by the classic brunch cocktail, is far from typical. Packed with beans, pasta, vegetables and just the right kick from horseradish and a generous splash of vodka, it’s a one-pot, soul-warming wonder that’s bound to become a seasonal staple at your table.

Ingredients

• 2 tbsp grapeseed oil or vegetable oil
• 1 large yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 1 poblano pepper,  seeded and finely chopped
• 3 cloves garlic, finely minced
• 7 cups homemade or low-sodium vegetable broth
• 1 796-ml can fire-roasted diced tomatoes, undrained
• 1 680-ml jar tomato passata
• ½ cup vodka
• 2 tbsp Worcestershire sauce
• ½ tsp granulated sugar
• 1 cup ditalini pasta, shells or elbow noodles
• 2 cups roughly chopped collard greens or kale leaves
• 2 398-ml cans cannellini beans
• 2 tbsp fresh lemon juice
• 1 tbsp prepared horseradish
• Kosher salt and freshly ground black pepper, to taste
• Fresh celery leaves and lemon wedges,  for garnish

Method

In a large saucepan or Dutch oven, heat oil over medium heat. Add chopped onion, celery and poblano pepper. Cook, stirring often, until onions start to become translucent (about 6 minutes). Add garlic and cook, stirring constantly, for 1 minute. Stir in stock, diced tomatoes and passata. Bring mixture just to a boil, stirring often, before reducing heat to maintain a slow simmer. Cover and let soup simmer for 15 minutes. Lift lid occasionally to stir soup and to make sure it’s still simmering nicely.

After 15 minutes, uncover soup and stir in vodka,Worcestershire and sugar. Return soup to a simmer and stir in pasta. Continue simmering, uncovered, until pasta is al dente and veggies are tender (about 8 to 12 minutes).

Stir collard greens, beans, lemon juice and horseradish into soup and let cook another minute or two longer, until greens have wilted and beans are warmed through. Remove from heat and season soup to taste with salt and black pepper.

To serve, divide soup among serving bowls, sprinkle with celery leaves and serve with a lemon wedge to squeeze over soup, if desired. Enjoy while warm.

CHEF’S Tip

If you plan to store the soup for a few days before enjoying, follow the recipe but omit the pasta. Soup will store nicely for up to 4 days in the refrigerator. Cook the pasta separately according to package directions and add it to the warmed-up soup just before serving.