MINESTRONE

No soup is quintessential to Italian cuisine as Minestrone.  Really, it’s a basic soup with vegetables. It can be a seasonal soup, using whatever fresh vegetables are available. I try to use as much fresh vegetables as I can. What separates this particular recipe from others is the fennel used as one of the spices.  This recipe also calls for bacon.  However, eliminating it and the fat it adds, will not take away from the soup at all. Use the olive oil as the basis of sautéing the vegetables; it is important though. In place of chicken stock, use vegetable stock which makes this soup completely vegetarian.

A note about using pasta in soups:   I use pasta in many of my soups (substituting rice for the pasta is a great alternative).  I usually use Orzo, rice shaped small pasta that stays firm in the soup. However, tiny shells, Ditalini, or any of the tiny shaped pastas that are available.  I cook it separately from the soup and add it just before serving. Try not to have the pasta in the leftovers.  Over time, the pasta will absorb much of the broth and become soft and mushy. 

Incidentally, doubling this recipe is quite doable. Just remember not to add the pasta to the soup you are not serving immediately.

MINESTRONE

1/3 cup dried white beans (Great Northern Beans work well), soaked overnight in 1 cup of water.  This hydrates the beans which make the cooking time less.

7 cups chicken broth, separated – 2 cups and 5 cups

1/4 lbs. bacon, chopped (optional)

3 cloves garlic, minced

3 tablespoons olive oil

1 medium onion, chopped

1 stalk celery, chopped

2 carrots, chopped

2 green onions, chopped

3 tablespoons basil

2 teaspoons oregano

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon fennel seed,

1 ripe tomato, diced; or 1 14 oz. can diced tomatoes

1/2 cup peas

1/2 cup Orzo pasta or any other small shaped pasta

Parmesan cheese

1. Place soaked beans in small sauce pan with 2 cups of stock and simmer until beans are tender – approximately 45 minutes.  NOTE:  For a thicker soup, mash half of the beans after they are tender.
2. In a larger soup pot, sauté bacon and garlic in olive oil for about 5 minutes.  If not using bacon, just sauté garlic in the oil.
3. Add onions, celery, carrots, and green onions and sauté an additional 5 minutes.
4. Add remaining 5 cups of stock, seasonings and beans and simmer for 30 minutes.
5. Add remaining vegetables and simmer an additional 15 minutes.
6. In a separate pot, cook pasta and add to soup.
7. Check seasonings and serve with Parmesan cheese

Enjoy!

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