Minestrone

Ingredients
2 slices pancetta or bacon
2 tbsp. olive oil
1 medium onion, diced
1/2 tsp. salt
2 crushed garlic cloves
1 cup peeled and sliced carrots
1/2 cup chopped celery
28 oz. canned whole tomatoes
1 1/2 cups peeled diced potatoes
8 cups water or broth
1 bunch swiss chard
38 oz. canned cannellini beans
1 zucchini sliced and quartered
3/4 cup ditalini pasta
1/2 cup fresh basil leaves
1/2 cup grated parmesan cheese
3 tbsp. olive oil


Instructions
In a soup pot, heat pancetta over medium heat. Once it is cooked, add 2 tbsp. olive oil, onions, salt and cook, stirring occasionally for about 4 minutes. Add the garlic and continue cooking for another minute. Crush the tomatoes and add with their liquid and water or broth to the pot and bring to a boil. Add the potatoes, carrots and celery, bring to a boil and cook 5 minutes.  


Separate the stems and leaves of the swiss chard.  Chop the stems, similar to the celery, and cut the leaves into 1 inch wide strips.  Lay on top of the soup, cover with a lid, and reduce the heat to simmering.  Let it simmer for at least 30 minutes.

Add beans and zucchini and simmer for another 15 minutes.  

15 minutes before you are ready to serve the soup, bring the soup to a rolling boil and add the pasta. 

While the pasta is cooking, combine the basil, grated cheese and oil in a small food processor or blender. Processes until you have a rough paste, adding a little more oil if necessary. Season to taste with salt and add to the soup just before serving.

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Ingredients

• 1/3 cup extra-virgin olive oil
• 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
• 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
• 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
• 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
• 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/4 teaspoon sea salt
• 2 tablespoons freshly ground black pepper

(I didn't have oregano when I made this)

Directions

Preheat oven to 400 degrees F.

Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry

Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.