Minestrone soup.. my version .. a la me…
I was taught to make this soup in Italy by Dakshina, a dear friend and cooking mentor. We cooked for a bunch of friends in a community house called Gautama Buddha near Varese.
There was a floating population between 20 and 50 as I remember it. One of my most vivid memories of ‘cucina Italiano’ was the Christmas Turkey.. with great enthusiasm we found one that was big enough to feed us all .. without considering for a moment that it just may not fit in our standard old style gas oven.. which was really not very big.
Much trussing cussing and string later.. we managed to tie it so tight that we could squeeze it -JUST – into the oven.
But I digress… this tale is of the minestrone soup.
I am told that in earlier days minestrone was considered to be ‘cucina povera’.. the kitchen of the poor.. not the wealthy.. but hey.. who cares.. today it is a staple in my winter kitchen and if any happens to be left over – is even more flavoursome the next day.
Its history is long: from “minestrare” or literally “that which is served, from circa 1300” – but the first mentions seem to be about 30 AD when it was a bean base or sometimes even only spelt flour and water.. mmmm things have come a long way ..
Very simply it can also mean ‘big soup’ and that is just what it feels like from my kitchen.. it is a big soup that can last for at least two meals if not more and can always also be spread around my family to feed a few more.
So you don’t have to wait any longer before you pull out the cooking pot –
here.. is my version of the famous delectable Italian Minestrone Soup.
Take a big pot.. in my kitchen it is my biggest.. not that huge.. but good size. It takes a good while to cook but it is worth it.
Minestrone is a great soup for using up those vegies that might have been hanging out in the bottom of your fridge for a few days too long. Nothing too ‘droopy’ please.. but some are okay.
Ingredients:
1 large onion (red or white)
2 big cloves of garlic crushed.
2-3 small potatoes – brushed well – no need to peel them. Chop into small pieces.
1 large carrot – chopped
2 good stalks of celery – chopped
About 1 cup of chopped sweet potato.
1 large zucchini – chopped
1-2 Parsnip – chopped – if available.
Half a head of small cabbage – finely sliced
1 can of crushed tomatoes.
1 tablespoon of tomato paste (optional)
1 can of red kidney beans.. I usually cook them from scratch but the canned ones are fine. Cannellini beans are also acceptable.
Big handful of Italian parsley.
1 desertspoon level of Italian mixed herbs.
If you have fresh sage, rosemary, oregano, or thyme.. and a couple of bay leaves these can go in as well. I use quite a lot! when all chopped together about two tablespoons full. If you are using fresh herbs then reduce the amount of dried herbs.
You can use some stock powder if you like – or even a carton of good quality vegetable or chicken stock. It adds some extra flavour.. 1 tsp if stock powder (watch out to buy the cleanest sort – without 621 ie MSG)
Good quality sea salt – recommend Celtic salt – to taste. Also use less if you are using stock as this is salty in inself. Taste your soup as you go!
A few good grinds of black pepper.
Directions
Start with a big onion.. it can be red or white .. I like the red ones.. chop it up nice and fine.. peel it first, the halve it long ways.. holding it tightly between your thumb and fingers and using a sharp knife slice it.. then slice the other direction so it is finely chopped.
Heat your biggest pot over a medium heat and add about 4 tablespoons of virgin olive oil – let it heat but don’t allow it to come to smoking point.
Add the onions and stir well. Crush two big cloves of garlic .. or three or four cloves smaller.. depending on your penchant for garlic.. into the onion mix.. stir well .. don’t allow it to catch.. but a bit of light browning is fine.
Next add the chopped potatoes, carrots, parsnip – stirring well and allowing to brown just a little. Then the zucchini, celery, and any other veg you are using barring the cabbage. Add the herbs keeping the parsley back, and the canned tomatoes. Now the soup is beginniing to become liquid. Add the stock or if using stock powder add enough water to cover the vegetables. The pot will now be quite full. Finally add the cabbage, and the beans – Add water to top the soup up.. put the lid on and let it simmer stirring occasionally for at least 45 minutes to an hour. It should be all well cooked down.
You can add a small handful of pasta – broken up spaghetti, or any sort of left over bits of pasta you may have in the cupboard. Don’t add too much .. you don’t want it to end up being a pasta dish. The beans will be enough.. but the pasta adds another dimension.
When it has cooked through and the vegetables are all starting to break up to meld together, it is ready to eat. Chop a good handful of parsley and mix through it.. keeping a little back to sprinkle on the top.
Grate either pecorino or parmesan cheese to add … serve into bowls, finish with a light swirl of extra virgin olive oil, some cracked pepper, a sprinkle of parmesan and parsley.
Be careful.. don’t burn your tongue!