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Recipe: Minestrone – Italian Vegetable Soup (Pareve or Dairy)

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The word minestrone derives from the Latin verb ministrare, which means ‘to administer’.

Maybe because, as any Italian mother can witness, it is the most efficient way to administer lots of healthy vegetables to picky children, with few complaints!

In many households, minestrone is made at least weekly and (thanks to the fact that it tastes even better when reheated), served several times as a primo piatto (first course) with both dairy and meat meals. I usually serve it plain on the first day; on the second day, I reheat it with some leftover cooked rice, pasta or even spelt. If it’s cold outside, or I’m simply too busy for multiple courses, I just throw in some beans to transform this light soup into an earthy meal. At the end of the week I add a boiled potato and turn the leftovers into a creamy passato (blended soup) with my hand blender.

Just keep in mind, if you plan on stretching your soup over the course of a week, hat you should skip tomatoes or it will spoil too quickly. In Italy we have countless regional and seasonal variations for this soup, depending on the local produce! Just to give you a few examples, the Genoese minestrone is flavored with pesto; my Tuscan grandmother liked to add rosemary, and the Lombard one preferred Arborio rice in it.

The only key rules are that all the ingredients should be very fresh and the oil high quality; the soup should be cooked very slowly, on low heat; and finally, the vegetables should be chopped very small, Israeli salad-style…. other than that, have some fun!

Ingredients (serves 8-10 as an appetizer, 6-8 as a main course)
vegetable stock, 1 1/2 quarts
2 whole cloves garlic (optional)
1 onion
2 carrots
6 leaves of kale or Swiss chard, chopped
1 large slice of butternut squash or pumpkin
1/2 a small cabbage (1/4 if large)
2 celery stalks
2 small (or 1 large) zucchini
1 cup peas
OR asparagus tips, or green beans
1 small or medium potato (optional)
1 medium tomato, seeded (optional)
salt and pepper to taste
extra-virgin olive oil (I use a low-acidic, mild Ligurian or Tuscan)
fresh rosemary or parsley, if liked
(Tip: if you rarely make it to the green market…. it does work even with frozen vegetables!)

Directions
Peel the carrots and potatoes with a vegetable peeler and wash and clean all the vegetables, discarding any outer leaves and inedible parts. On a chopping board, cut all the vegetables into regular dice max 1/2″ (except for the peas, obviously). In a large pot with a heavy base, heat 2 tablespoons of extra-virgin olive oil. Add the minced onion and the whole garlic cloves and cook until the onion is translucent.

Discard the garlic (if using – I usually don’t), add the vegetables and little salt, and cook for another 5 to 10 minutes on medium/low heat, making sure they don’t burn or change color. Cover the vegetables with the vegetable stock and cook, in a partially covered pot and on low heat, for about an hour or until the vegetables are soft and the liquid has absorbed all their flavor. If using asparagus tips, add them later, about 15 minutes from the end. If you are pressed for time, you can also cook minestrone in a pressure cooker (it should take less than 15 minutes). When ready, pour into individual bowls, drizzle with some more extra-virgin olive oil and sprinkle with a touch of freshly ground black pepper. It also tastes great with some freshly grated parmigiano on top, if you are in the mood for cheese!

Alessandra Rovati was born and raised in Venice, Italy. Her blog, Dinner in Venice, discusses Jewish Italy and its unique flavors and culinary cuisine and history. Check out DinnerInVenice.com for more recipes!

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