The Minestrone Recipe... at long last

[Guest guest]

Well, as promised, here is my own minestrone recipe. It's developed

over time, and I'm known for it (to the point that my husband's

co-workers actually steal his lunch sometimes! Seriously.)

 

Part One: The Garlic Broth (while I think some recipes can

easily be made with canned or tetra packed broth, and this can, too,

I'm really not a fan of those dried cubes of boullion, and I love the

stocks in Moosewood's Daily Special Cookbook, of which this is a very

slightly modified one.)

 

3 whole heads of garlic

10 cups of water

2 or 3 bay leaves

8 whole black peppercorns, or a tablespoon of mixed peppercorns

1/2 teaspoon salt

2 potatoes, scrubbed, peeled, and coarsely chopped

3 celery stalks, coarsely chopped

3 medium carrots, peeled and coarsely chopped

1/4 teaspoon dried thyme or 4 fresh thyme sprigs

 

Remove the papery skins from the garlic heads and break them into

cloves. While Moosewood says you don't need to peel them, I do, and

then I whack them with the broad side of a wide knife. Combine

everything in a large pot and bring to a boil. Cover, lower the heat,

and simmer for an hour. Strain the stock and use right away, or

refrigerate in a sealed container for up to four days, or freeze up to

six months.

 

Part Two: The Soup

 

2 tbsp vegetable, sunflower, canola or olive oil

2 medium-large onions, chopped

4 carrots, chopped

3 bell peppers, red, greed, yellow, orange, chopped

3 small zucchinis, chopped

6 - 8 garlic cloves, crushed

3 tbsp each of basil and oregano, dried

A pinch of dried chili flakes

2 - 28 oz cans of diced tomatoes

The broth

1-2 cans kidney or garbanzo beans (or other bean, your choice, or two

cans... again, your choice)

1 1/2 - 2 cups pasta (short, chunky pasta is good)

salt & fresh ground pepper, to taste

 

Sautee onions in oil, until they are starting to soften. Add carrots,

peppers, zucchini, garlic, basil, oregano, chili flakes, and turn down

to medium-low and cover, stirring frequently, until the veggies start

to soften a bit. Add diced tomatoes and broth, and season with salt

and pepper. Bring to a simmer, cover, and allow to cook for 45 minutes

or so. Add drained and rinsed beans. Add pasta, remove from burner,

and let sit for around 20 minutes. Cool immediately or pasta will

start to break down and fall apart.

 

I usually use some frozen cauliflower florets, or green beans, and

sometimes some mushrooms... but I find that I get carried away and end

up with minestrone stew!!! (And I forgot this time around!) I'm not a

huge fan of mushrooms in this, while I do like mushrooms, I'm not sure

I like their consistency after cooked in soup - although my husband

loves them in it.

 

Anyway... enjoy!!

 

Cathrine