Straight to a recipe for my first post in many moons, in honor of my stint on Midday with Dan Rodricks today. This is my benchmark for Minestrone – a real vegetable soup, without so much emphasis on the tomato or starch aspect. The closest version to this I’ve found dining out is at the excellent Trattoria Alberto down in the no-man’s land south of Glen Burnie. Parmigiano rinds are pretty essential in this, you can get them at Whole Foods for pretty cheap, and they often have a decent amount of cheese left on em. Bonus!
Prep time: 10 min
Cook Time: 25 min
green beans, trimmed and cut into thirds
small head or 1/2 med. head of Savoy cabbage, sliced
Parmigiano Reggiano rinds
1 can of cannelini or other white beans
1 can of diced tomatoes
good olive oil
stock, or in a pinch just water
Prep: Make sure all ingredients are chopped and laid out before commencing. Vegetables should be diced to a fairly large size. Have extra stock or water on hand to add to the pot as you add more vegetables. Sweetie.
1. Heat a pot to medium-low, add some oil, then the onions and a little salt, and stir for about 1 minute. The onions should not brown.
2. Then add the carrot, salt and stir for another minute, and add the cabbage. Cook and stir for another minute.
3. Add stock or water and parm rinds and simmer on low for about 10 minutes, then add green beans and zucchini and simmer for another 5 minutes.
4. Add the canned beans and tomatoes, and adjust salt and pepper to taste. Simmer a few minutes more until the soup is heated through and boom! You is done.
-Also, some grated parmigiano reggiano while cooking and/or as a garnish is excellent, as is a drizzle of olive oil for richness and some parsley or chopped spinach for color
- This is one of those soups that is even better the next day