Mar

7

Minestrone: food for the soul

March 7, 2010 | 2 Comments

Minestrone is the Italian word for vegetable soup. Vegetables are cut in small pieces, and to make it tastier a soffritto is added. Soffritto is the base for a lot of Italian dishes. It consists of a small amount of vegetables, thinly chopped and saute in few spoons of olive oil or butter. The vegetables vary from recipe to recipe but the two classics are of onions, carrots and celery for dishes like the ragù alla bolognese, and butter and onions for risotto dishes.

I usually prefer to consume my vegetable soup pureed, and in this case it’s called passato di verdura (pureed vegetable soup). When I saw this recipe on Sale & Pepe Magazine (February 2010), I didn’t think twice and I made it right away. This dish is a complete meal and has all the nutrients you need. The quantity of vegetables and legumes is well balanced and neither of them has an overpowers the complete dish.

I love to make earthy minestrone during the winter season when it’s cold and humid outside. When I’m feeling cold and just want something warm. I imagine you too have those days when you would like to be wrapped in a warm blanket all day. This is a comfort food that makes me feel cuddled and cozy and I hope it’ll do the same for you. Let me know if you try it.

For the recipe I used ditalini rigati but you can choose the shape of pasta you prefer. This dish can also be gluten free. Just substitute regular wheat pasta with your gluten free pasta. If you want to enrich your minestrone and don’t waste a single gram of your Parmigiano the crust can be added to the boiling minestrone. Scrape the outer part of the crust with a knife before adding it to the soup. It will become a chewy and extremely flavorful surprise in your minestrone.
I like to savor my minestrone with a drizzle of extra virgin olive oil and a dust freshly grated black pepper.


Minestrone: food for the soul

Ingredients:

7 oz. squash
1 leek
1 carrot
3-4 leaves savoy cabbage
1 zucchini
2 medium potatoes
3.5 oz. Swiss chard leaves
Parmigiano crust (optional)
7 oz. dry borlotti beans (cranberry beans) soaked overnight
5 oz. ditalini rigati pasta*

For the soffritto:
2 Tbsp. extra virgin olive oil
1 garlic clove minced
1 shallot thinly sliced
2 Tbsp. finely chopped parsley
3-4 basil leaves finely chopped
3 whole canned tomatoes

Preparation:

Prepare the soffritto before the vegetables. In a nonstick skillet heat up 2 Tablespoons olive oil then add the chopped parsley, basil, celery, the garlic, the shallot and saute for 5 minutes. Add 3 canned tomatoes cut in small pieces and cook for 10 more minutes. Set aside.
Cut in cubes the squash, the potatoes, carrot and zucchini. Slice the leek, savoy cabbage and the Swiss chard leaves. Put all the cut vegetables in a pan and add about 2 quarts water. Season with a big pinch of salt and bring it to a boil. When the vegetables start to boil add the soffritto to the soup and combine well.
Add the beans to the vegetables and cook for 2 hours more. If you have your crust of Parmigiano you can add it after one hour the minestrone is cooking. At the end add 5 oz. ditalini rigati pasta and cook for 10 more minutes or according to directions.
I usually serve it with a drizzle of olive oil and a sprinkle of black pepper.

Notes:
* For a gluten free dish substitute the ditalini pasta with a gluten free pasta of your choice, better a small shape.

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Comments

2 Comments so far

  1. Jessica Spizzirri on March 9, 2010 10:55 am

    Hello!

    What kind of squash are you using? Acorn? Butternut?

    Thanks!

  2. admin on March 10, 2010 1:39 pm

    @Jessica: I used zucca mantovana which is winter a squash typical from Mantova. The squash you mentioned are both fine. I would use the acorn one because has a firmer flesh and it’s less watery.

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