"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Monday, November 18, 2013


Minestrone is really just a hearty vegetable soups, particularly for this time of year when many tasty root vegetables are available. Turnips, rutabagas, and celery root give a distinctive flavor.  There is really no trick to good minestrone, just good ingredients. Some Italian cooks add pasta, beans, or rice to the soup, but I have never bothered.  If you prefer, you can use small elbow macaroni.


* 1/2 can San Marzano tomatoes

* 2 stalks celery chopped (the local varieties at farmers’ markets are best, for they have the most flavor)

* 2 medium onions, chopped

* 3-4 Tbsp. olive oil

* 1/4 lg. celery root, peeled and cut into quarters

* 3-4 lg. fresh carrots (again the local varieties at the farmers’ market are best – very high flavor, nothing compared to store-bought)

* 1/2 turnip, halved or quartered

* 1/2 rutabaga, halved or quartered

* 4-5 cups chopped cabbage

* 2 tsps. each dried basil, oregano, thyme, and rosemary

* 2 tsps. garlic flakes

* 1 lg. bunch fresh basil

* 1 lg. bunch fresh parsley

* 2 cubes vegetarian low sodium bouillon

- Sautee the onions and celery in the olive oil until the celery is soft

- Add the parsley and fresh basil, and stir over medium heat for about 5 min.

- Add all the vegetables and the canned tomatoes

- Add the dried spices and stir the mixture well

- Set to a simmer and cook until the vegetables are done.  About 45 minutes or until you can easily poke a fork through the carrots.

- Plate in bowls and grate fresh parmesan over each dish


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