HOME MADE MINESTRONE.
When starting my formal training as a chef, my first lessons where of vegetable cutting, basic stocks and soups. Subsequently, after 30 years of commercial cooking, I find it very difficult to choose just one ‘soup de jour’. Due to modern dietary requirements of some customers, such as being celiac, lactose intolerant, vegan or vegetarian, it is necessary to offer alternatives. In the colder months, I would make huge pots of soup that would inevitably run out mid lunchtime and the specials board would be have to be updated to the next batch.This was an effective way to serve lots of people quickly and cheaply over a busy lunch period. I offered many flavours mainly because of demand but also because I was flooded with ideas. Our patrons also made specific requests and our specials board was soon aptly titled, ‘The soup of the moment’.
However, the most popular choice for a hearty nutritious meal, whether it was vegetarian or made with meat, was always…MINESTRONE WITH FRESHLY SHAVED PAMESAN.
This is a dish that is easily created by using your imagination. I was taught that Minestrone was originally the invention of Italian monks that used to keep a huge hot pot simmering on the stove. In medieval times food was in short supply, so every scrap and morsel left in the kitchen had to be used to avoid waste. The soup would simmer continuously as they kept adding water and other bits and pieces to it. As the liquid reduced the flavours intensified resulting in a hearty blend that became more of a meal than a soup.
MINESTRONE
(For 4 -6 people)
Try experimenting by including a variety of your own favourite ingredients.
INGREDIENTS
½ cup of chopped lean bacon
½ cup diced chicken fillet or chicken mince
You may also use lamb or beef or any kind of meat.
Obviously if you are vegetarian substitute the cup of meat for extra vegetables.
1 clove of chopped garlic (optional)
1 splash of olive oil
A few chopped fresh basil leaves and a bay leaf (optional)
½ a chopped onion or sliced leek
½ a diced parsnip (or turnip)
½ a sliced carrot (or pumpkin or sweet potato if you wish)
½ a sliced zucchini (or green string beans)
1 stick sliced celery
¼ of a diced red capsicum
A few broccoli and/or cauliflower-ettes
1 handful of baby spinach leaves or cabbage (or even Bok Choy)
4 sliced button mushrooms
½ cup of red kidney beans (Haricot, Butter, Bertolli or even Baked Beans)
2-3 litres of liquid stock (or powdered stock & water)
1 tin of chopped ‘Italian’ tinned tomatoes (or tomato paste for a richer flavour)
1 cup of your favourite shaped pasta (Penne, Macaroni, Spirals, Lilies, broken Spaghetti, Tortellini, Linguini or Fettuccini)
Method
Step One: Fry the meat, herbs, garlic and onion with the oil in a big pot.
Step Two: Add all the cut vegetables and stir them until they are almost cooked but firm.
Step Three: Add the tinned tomato and stock. Bring to the boil and simmer.
Step Four: Add the beans and the pasta and simmer until cooked.
Variations
-I once knew an Italian lady who used to make an almost vegetarian version with added chicken stock but didn’t add any other meat or even tomato.
-If you are Celiac make sure your stock (or powder) and pasta is all gluten free.
-Add Moroccan spices and mint to create unique and interesting Moroccan Minestrone….one of my favourites.
-Instead of tomato use freshly grated beetroot ,potato and cabbage for a Russian Minestrone and garnish with a blob of sour cream in the centre.
-Some Australians like to add a big spoon of Vegemite for a surprisingly delicious flavour. It is particularly good with beef based soups.
-To add the subtle authentic flavours of Rome, simmer with the rind of the fresh Parmesan cheese included in the pot.
Only add pepper or salt to taste at the end if you need to because the flavours will intensify during the cooking process.
They say that Minestrone tastes better the next day and after making and tasting many a soup I would absolutely agree. There is nothing better on a cold winter day than piping hot Minestrone with fresh crusty bread.
SERVE WITH FRESHLY GRATED OR SHAVED PAMESAN
Steve Anderssen
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