The Big Soup (minestrone)

I’ve been doing my minestrone research; minestrone means “the big soup” and comes from a style of cooking the Italians call “cucina povera”- the poor kitchen. Like most provincial food, it is based on what is abundant- so use what you got.

You might enjoy a Minestrone. You might not think you like minestrone, but you will. No soggy veggies in this one.
I’ve had a Minestrone Renaissance- I cook everything al dente, garnish it with plenty of fresh basil and freshly grated parmigiano reggiano from my great grandmother’s Italian wooden cheese grater, and pair it with a hunk of delicious warm bread. Minestrone uses the vast majority of the ingredients in the summer harvest, and with some technique- it is a perfect light summer dinner. Give it another try.
How to make it:
Start with a base of sauteéd onions and garlic cooked in butter and olive oil until they are translucent. Add your herbs (rosemary, thyme, fresh oregano or marjoram). Add stock and water in ratio with the amount of soup you want. While the stock is coming to a boil, prepare your ingredients.
Potatoes- cubed
Zucchini- cut in thick rounds, half moon, or quarters
Tomatoes- quartered
Peppers- sliced
Chard- cut into strips
Basil- cut into thin strips
Cannellini Beans- cooked, rinsed
Salt and freshly ground pepper
Add the potatoes to the stock and boil until tender. Add the beans.
Meanwhile, sauté the chard with salt and butter. In a separate pan, sauté the zucchini and sweet peppers just until al dente with more fresh herbs and salt and pepper.
When the potatoes are ready, combine the zucchini, peppers, chard, fresh tomatoes, and 1/2 the basil . Let simmer for a minute. Salt and pepper to taste. Serve in a large flat bowl and garnish with fresh tomatoes, basil, fresh shaved Parmigiano-Reggiano, and a dash of cream. (The secret to adding pasta shells is to pre cook them and add them at the end).
minestrone soup