MINESTRONE….an Italian word coming from MINESTRA, a type of soup. The ONE at the end of an Italian word means…This just got BIGGER! It denotes a larger/bigger version of whatever that word meant before. Having said all that please enjoy my version of MINESTRONE and realize there is NO ONE RECIPE for this soup. Like so much of Italy’s and the World’s cuisines the end result is based on what’s available to the cook. Some historical documentation says that the original MINESTRONE soups were always vegetable based. Many Italians today still believe that for a Minestrone to truly be what it’s name says, there’s no meat involved. That line has blurred. Let’s say Minestrone is most times a vegetarian soup, with some versions having meat in them. See? No argument. No debate. And my version here is NOT MY ONLY VERSION!!! I’m giving you ONE way to make it using lots of seasonal vegetables in the Fall/Winter. The other “debate” revolves over adding pasta or rice. Add what you want, that line has blurred as well. Hardcore “purists” might say no pasta or rice. And thirdly., the stock used as the base. Purists and most likely the most original start simply with water. Modern cooks have so much available to them that Beef, Chicken, Veal, or Vegetable stock is added as the base. When your vegetables are at the height of their seasons water alone will help carry the flavors. In this instance again, as you wish…use a meat or vegetable stock, or water. Each instance will give a different nuance to the soup. ALL GOOD. There, no debate who makes the best, whose recipe is correct, whatever. It’s food people. Did you use good ingredients and does it taste delicious? That’s the heart of a Minestrone. BTW, i always loved the Progresso Minestrone in a can, yes along with the hundreds of Italian and American soups my mom made while we were growing up we did have Progresso Minestrone and Progresso Chickarina. Good Memories. Now, let’s make MINESTRONE STAGIONALE, for the Fall/Winter. Note: Cavolo Nero. Lacinato Kale It’s one of my favorite vegetables for this soup. Comes from Central Italy’s TUSCANY. Less “Kale-y” than other types of that vegetable. More like a Swiss Chard with a little something something going on. Can be found in many supermarkets and farmers markets in the fall and winter, esp. organic. A great way to use a “new” vegetable.
MINESTRONE AL STAGIONE
TAKES 3 HOURS SERVES ABOUT 5
2 1/2 TBS. EXTRA VIRGIN OLIVE OIL
2 PEELED AND DICED CARROTS
3 STALKS CELERY, CHOPPED, USE THE LEAVES TOO
1 1/2 CUP CHOPPED RIPE TOMATOES, OR 2 CUPS CHOPPED ITALIAN PLUM TOMATOES
2 CUPS CHOPPED CAVOLO NERO (LACINATO KALE) OR DARK GREEN SWISS CHARD
1/2 CUP FINELY CHOPPED SAVOY CABBAGE
1 1/2 CUPS BORLOTTI (OR ANY ITALIAN BEAN OF YOUR CHOICE) BEANS, COOKED AND DRAINED
1 LARGE ONION, SMALL DICE
2 SLICE CLOVES OF GARLIC
4 1/2 CUPS WATER, OR STOCK
4 SMALL REDSKIN POTATOES, DICED
HANDFUL OF CHOPPED PARSLEY AND THYME
1/2 LB ORZO PASTA
KOSHER SALT, BLACK PEPPER
PLENTY OF FRESHLY GRATED PARMIGIANO-REGGIANO OR PECORINO
In a large heavy soup pot or dutch oven, add 2 tbs of the olive oil and heat. Add the onions, carrots, celery, season with salt and pepper. Let this saute’ for at least 8 minutes till just starting to soften. Add all the other vegetables and beans except the potatoes. Let this all blend together and cook for 10 minutes. Now add 1/2 the parsley and thyme and all the liquid. Taste for seasoning. Add more at this point. Bring to a boil. Let this simmer for 1 hour. Add the potatoes.Check again for seasoning, add more if necessary. Let cook for 15 minutes on medium boil. Simmer for 20 minutes. Bring back to a boil and add the ORZO. Stir well. Cook till the pasta has just gotten to al dente. Takes about 13 minutes. Turn off. Let it sit for at least 6 hours before reheating and serving. Just before serving add the remaining chopped fresh herbs. Serve in bowls with a drizzle of Extra Virgin Olive Oil, Black pepper, and lots of grated Cheese. Of course you will not disappoint me and there will be an amazing loaf of Italian bread served along with it. Some nice Wine or Sparkling water…enjoy.
Nothing like a bowl of home made minestrone soup! I love soup all year round and there are so many variations for minestrone. Yours looks delicious!