 |
01-18-2021, 10:35 AM
|
#1
|
Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,584
|
Minestrone Soup
By request:
MINESTRONE SOUP
¼ C Olive Oil
1 Ea Onion, diced
2 Ea Carrots, diced
2 Ribs Celery, diced
2 Cl Garlic, minced
1 Tb Tomato Paste
1½ Qt Chicken Stock
1 Can Pinto beans, 15 Oz
½ C Small Pasta
¾ Lb Boiling potatoes, diced
1 Ea Zucchini, cubed
7 oz Baby Spinach
1 Ea Bay Leaf
½ tsp Thyme
2¼ tsp Salt
TT Parmesan Cheese Rinds
¼ tsp Black Pepper
2 Tb Parmesan, grated
4 tsp Olive Oil
In a 7-quart Dutch oven, heat the oil over moderate heat. Add the onion, carrots and celery and cook, stirring occasionally, until golden, about 10 minutes.
Add the garlic and tomato paste and continue cooking, stirring occasionally, for 5 minutes.
Add the stock, beans, pasta, potatoes, zucchini, spinach, bay leaf, thyme, salt and rinds to the pot. Bring to a boil. Reduce to a simmer, partially covered, until the pasta, potatoes and vegetables are tender, about 15 minutes.
Remove the bay leaf and the rinds. Stir the pepper into the soup. Sprinkle each bowlful with Parmesan and drizzle each with a teaspoon of oil.
Elapsed time: 50-60 minutes.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
|
|
|
01-18-2021, 02:39 PM
|
#2
|
Cupcake
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,995
|
Thank you! There is nothing on that list that I would not like!
__________________
~Kathleen
A little bit Ginger. A little bit Mary Ann.
|
|
|
01-18-2021, 05:02 PM
|
#3
|
Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,242
|
Quote:
Originally Posted by Kathleen
Thank you! There is nothing on that list that I would not like!
|
And if there was, you could leave it out or replace it with something you do like!
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
|
|
|
01-18-2021, 07:05 PM
|
#4
|
Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,679
|
yum! Thanks, Andy!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
|
|
|
01-21-2021, 12:48 PM
|
#5
|
Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,645
|
Andy, what is TT of parmesan ?
__________________
You are what you eat.
|
|
|
01-21-2021, 02:21 PM
|
#6
|
Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,584
|
Quote:
Originally Posted by CharlieD
Andy, what is TT of parmesan ?
|
Charlie, This is my notation for "to taste". In other words, use as much as you like.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
|
|
|
01-21-2021, 02:23 PM
|
#7
|
Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,584
|
According to an article I read, this is a "poor kitchen" recipe. It uses whatever you have in the kitchen. It's considered a "sin" to go to the store to buy something specifically for this soup.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
|
|
|
01-21-2021, 10:17 PM
|
#8
|
Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,645
|
Quote:
Originally Posted by Andy M.
Charlie, This is my notation for "to taste". In other words, use as much as you like.
|
Thank you.
__________________
You are what you eat.
|
|
|
01-22-2021, 08:50 AM
|
#9
|
Executive Chef
Join Date: Feb 2013
Location: Montreal
Posts: 4,686
|
Thanks Andy! copied and saved!
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
|
|
|
01-22-2021, 12:46 PM
|
#10
|
Wannabe TV Chef
Join Date: Aug 2014
Location: USA
Posts: 6,051
|
 yum!
Now I wanna make Minestrone ... I make mine pretty
similar with the addition of diced & rendered Pancetta.
|
|
|
01-22-2021, 02:32 PM
|
#11
|
Senior Cook
Join Date: Dec 2014
Location: Ontario
Posts: 385
|
I was taught minestrone was truly one of the most varied soups there is. Minestrone (I’ve been told) means garden soup. That’s why it’s a veggie soup and and varies by season, geography, and just who’s grandma made it.
It’s kinda nice/funny how people stick to family recipes now but back when your great grandma was making it she was using what she could to feed who she had and would’ve been the first person to change a recipe for what she had. We take grocery stores and how easy and convenient they are for granted sometimes to make sure we stick exactly to a recipe.
Nonetheless yours sounds pretty good. I’ve started making actual veggie soups this year so it may go on my list. That said frying off your veg in bacon or duck fat, etc will take that soup to a new dimension. Thanks for sharing.
__________________
Kevin
|
|
|
01-22-2021, 02:44 PM
|
#12
|
Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,242
|
Quote:
Originally Posted by Kevin86
I was taught minestrone was truly one of the most varied soups there is. Minestrone (I’ve been told) means garden soup. That’s why it’s a veggie soup and and varies by season, geography, and just who’s grandma made it.
|
I was curious, because I studied Greek and Latin root words and I didn't see a root for "garden" in the word minestrone, so I looked it up. According to Wikipedia, "It is from Italian minestrone, the augmentative form of minestra, "soup", or more literally, "that which is served", from minestrare, "to serve"[6][7] and cognate with administer as in "to administer a remedy". (Btw, the root of garden is hortus, as in horticulture.)
Quote:
Originally Posted by Kevin86
It’s kinda nice/funny how people stick to family recipes now but back when your great grandma was making it she was using what she could to feed who she had and would’ve been the first person to change a recipe for what she had. We take grocery stores and how easy and convenient they are for granted sometimes to make sure we stick exactly to a recipe.
Nonetheless yours sounds pretty good. I’ve started making actual veggie soups this year so it may go on my list. That said frying off your veg in bacon or duck fat, etc will take that soup to a new dimension. Thanks for sharing.
|
Minestrone is a wonderful soup and is, as you say, very adaptable.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
|
|
|
01-22-2021, 07:42 PM
|
#13
|
Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,597
|
In Italian, the suffix "one", or "oni" in america is makes references to the size which is considered large. Like rigatone...or calzone...so Minestrone is a soup that has large pieces of ingredients which are usually vegetables.....
Another Italian soup is Ministra..from my experience, it was always a lighter/finer soup with a few gredients like broth and orzo or pastina..
When something is small the suffix is "ini" like fettucine, or linguini...
|
|
|
01-22-2021, 08:03 PM
|
#14
|
Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,679
|
I learned Minestrone from an Italian Grandma who started hers with beef shanks. Took her two days to make the stock so she could make the soup. It was fantastic!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
|
|
|
01-22-2021, 08:44 PM
|
#15
|
Senior Cook
Join Date: Dec 2014
Location: Ontario
Posts: 385
|
Quote:
Originally Posted by GotGarlic
I was curious, because I studied Greek and Latin root words and I didn't see a root for "garden" in the word minestrone, so I looked it up. According to Wikipedia, "It is from Italian minestrone, the augmentative form of minestra, "soup", or more literally, "that which is served", from minestrare, "to serve"[6][7] and cognate with administer as in "to administer a remedy". (Btw, the root of garden is hortus, as in horticulture.)
Minestrone is a wonderful soup and is, as you say, very adaptable.
|
That is cool to know. Good info
|
|
|
 |
Minestrone Soup
Andy M.
By request:
MINESTRONE SOUP
¼ C Olive Oil
1 Ea Onion, diced
2 Ea Carrots, diced
2 Ribs Celery, diced
2 Cl Garlic, minced
1 Tb Tomato Paste
1½ Qt Chicken Stock
1 Can Pinto beans, 15 Oz
½ C Small Pasta
¾ Lb Boiling potatoes, diced
1 Ea Zucchini, cubed
7 oz Baby Spinach
1 Ea Bay Leaf
½ tsp Thyme
2¼ tsp Salt
TT Parmesan Cheese Rinds
¼ tsp Black Pepper
2 Tb Parmesan, grated
4 tsp Olive Oil
In a 7-quart Dutch oven, heat the oil over moderate heat. Add the onion, carrots and celery and cook, stirring occasionally, until golden, about 10 minutes.
Add the garlic and tomato paste and continue cooking, stirring occasionally, for 5 minutes.
Add the stock, beans, pasta, potatoes, zucchini, spinach, bay leaf, thyme, salt and rinds to the pot. Bring to a boil. Reduce to a simmer, partially covered, until the pasta, potatoes and vegetables are tender, about 15 minutes.
Remove the bay leaf and the rinds. Stir the pepper into the soup. Sprinkle each bowlful with Parmesan and drizzle each with a teaspoon of oil.
Elapsed time: 50-60 minutes.
3 stars
1 reviews
Thread Tools |
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Latest Forum Topics |
|
|
|
|
|
|
|
|
» Recent Recipe Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|