Minestrone Soup
INGREDIENTS
1 Whole White or Yellow Onion, chopped
2 Carrots, chopped
2 Celery stalks including the leaves, chopped
2 Sprigs Fresh Rosemary
2 Zucchini, chopped
½ Cauliflower, broken into small pieces
1 28oz Can Peeled Tomatoes (hand crushed)
5 Tbsp Extra virgin olive oil
Chicken Stock
1/4 Cup Fresh Parsley, chopped
1 15oz Can Lentils
1 15oz Can Mixed Beans
1/2 Cup Pecorino Cheese, finely grated
Salt & Pepper
METHOD
Prepare the Soffrito
1. Slice the peeled and washed onion down the middle from top to bottom. Then lay the half onion on its flat side and slice lengthwise twice into three sections, then cut it crosswise into 1/2 inch pieces. Repeat for other half. Place in a bowl.
2. Slice the Celery lengthwise down the middle. Then, slice it crosswise into 1/4 inch slices. Include any of the Celery leaves. Place them in the bowl with the Onions.
3. Do not peel the Carrots, just wash them well. Slice the Carrots lengthwise down the center. Then slice each half lengthwise again down the center, then one more time. Then slice them crosswise in 1/2 inch slices. Place them in the bowl with the Onions, and Celery.
4. Place the sprigs of Rosemary in the bowl on top.
Prepare More Vegetables
1. Slice the Zucchini lengthwise down the center. Then slice each half lengthwise again down the center, then one more time. Then slice them crosswise in 1/2 inch slices. Put them in a separate bowl.
2. Break the Cauliflower into small chunks. Try to keep the size similar for all the vegetables so they cook evenly and more or less at the same time. Place them in a separate large bowl.
3. Chop the parsley and place in the bowl with the Cauliflower.
4. Pour the canned tomatoes into a bowl and carefully crush them with your hand, using your thumb to pierce the tomatoes so they don't explode all over you.
Make the Soup
1. Place a large pot onto the stove at a medium heat. Once it starts to warm, drizzle between 4-5 tablespoons of extra virgin olive oil.
2. When the oil is nice and warm, add the chopped Celery, Carrot, Onion and Rosemary. Cook for at least 10 minutes, stirring occasionally.
3. After 10 minutes, add Zucchini. Mix.
4. Add just enough stock to cover the vegetables. Cover and cook for 20 minutes, stirring Occasionally.
5. After 20 minutes, add Canned Tomatoes, Cauliflower, Parsley, and all Beans . Cover the vegetables with stock and let cook for 15 minutes, covered, stirring every 5 minutes.
6. Add a generous amount of salt and pepper to the minestrone soup and stir well.
7. Turn off the stove after 15 minutes (or once your vegetables have softened).
8. Remove from heat. Remove the Rosemary branches.
9. Sprinkle the grated cheese on top, along with some cracked pepper. Stir well.
10. Serve with freshly grated Parmesan or Pecorino cheese on top.
VARIATIONS
You can really add whatever vegetable you want to this. You can:
- Add 1 8oz package of baby Bella Mushrooms, sliced when adding the Zucchini.
- Add ½ green Pumpkin, cubed 1/2 inch when adding Zucchini.
- Add ½ Savoy Cabbage, shredded (optional, you can also add Rapini or Chicory) when adding Cauliflower.
- Add ½ a head of Broccoli, broken into small pieces when adding the Zucchini.
You can even add a 1/2 cup dried ditalini pasta, if you like. Just add it after the Cauliflower step, but start cooking it late enough to cook it according to the packaging instructions and have the pasta be done when the soup is done.
