Minestrone Soup
A typical Minestrone Soup could also be known as Stone Soup, Italian style. Minestrone soup or Minestra Zuppa as the old folks called it, is the essence of using whatever is picked from the garden that morning, or what was available in the Italian Kitchen that day.
Families have their own way of making this, and they are all correct. The base can start with Pancetta and/or Italian Sausage, or it can be a vegetarian soup. I have never made this soup made the same way twice, but every way worked.
This is a very simple soup to make. You make a flavor base with cured meats and/or sausage, and then add the second flavor base, such as a Holy Trinity. You may skip the meats and only use the vegetables. After the first vegetables are softened, then add all of the remaining vegetables, sauce, and stock. Stir in the seasonings of your choice and let it simmer.
A Holy Trinity base for soups, sauces, and stews.
Typical Ingredients:
Optional Meat Base
Extra virgin olive oil
½ cup chopped Pancetta
Italian sausage, sweet or hot
First Vegetable Base (Holy Trinity)
2 diced celery stalks
1 medium diced onion
1 large finely diced carrot
4 cloves minced garlic
Remaining Vegetable Options
1 medium red bell pepper, coarsely chopped
1 bag fresh spinach, stems removed
28 oz can whole peeled San Marzano tomatoes
3 cups tomato sauce
28 oz rich chicken, beef broth or stock
½ medium cabbage, chopped
1 cup petite peas
2-3 cubed potatoes
White Cannelloni or Red Kidney beans
Dark greens such as escarole or Swiss chard
Eggplant or Zucchini. They tend to breakdown and become soggy, so add them in mid process so that they remain slightly firm.
Optional Pasta
Some versions of minestrone Soup contains various types of soup pasta. Too much pasta may easily overwhelm the intention of this soup. I suggest that you cook the pasta separately and either add it to the entire pot of soup before you serve it, or add the pasta to the individual servings.
Optional Seasonings
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
3 tablespoons chopped fresh sweet basil
1/8 teaspoon dried oregano
3 tablespoons chopped fresh Italian parsley
Grated Parmigiano cheese, to finish individual servings
Directions
Heat a large soup pot over medium heat. If you use the meat, add the olive oil and fry the chopped pancetta and/or sausage until they are thoroughly cooked. Drain off excess fat if needed.
Add the base of onions, carrots, celery, and garlic, which is also known as the Holy Trinity. Cook until slightly firm. Add the vegetables and seasonings of your choice. Simmer everything on low to moderate heat. Tomatoes will turn bitter over prolonged exposure to high heat. Stir occasionally and taste along the way.
Every reasonable garden vegetable can be added into the mix. Some people prefer this as vegetarian soup, with the exception of the broth, and some like meat and potatoes. This is also great for freezing individual servings for future meals. Experiment and use your imagination.
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