Minestrone

Few soups cause as many arguments as Italian minestrone. Even its history is debated - is there a specific recipe from days gone by, or has it always been a type of leftover soup? Is there a classic version, or is it regional and seasonal as pasta often is? Should the broth be thick and starchy, or should it be light and fresh?

That is a question I will leave for more scholarly minds, all I know is that it is delicious and completely crave-able.

Minestrone can have either a meat-based or a vegetable-based broth. Also, you can include meat or not as you see fit, so this soup can certainly be prepared as a vegetarian meal. Almost all Italian minestrone soup will contain white beans, such as navy, cannelloni or Great Northern beans. Pasta is a common addition, typically something small like macaroni, tortellini or even broken up spaghetti. Lastly, any good minestrone will have tomatoes, regardless of whatever other vegetables you add. The tomatoes add a lot of flavor to the broth, so if you are using canned tomatoes make sure to use the liquid too.

The rest is pretty much up to you. If you have left over veggies, toss them in. Got something in the garden you want to use? Go for it! The neighbor dropped off yet another bag of zuchinni? It is all good, throw 'em in!

This is a nice basic recipe for a delicious minestrone.



Ingredients
3 Tbl olive oil
4 clove garlic, minced
1 large onion, chopped
2 stalks of celery, chopped
2 medium carrots, sliced
1 small can tomato paste
1 28 oz can diced tomatoes
8 cups chicken broth
4 cups water
1 cup shredded cabbage
Salt and freshly ground pepper to taste

1 Tbl basil
2 Tbl oregano
1 tsp sage
1 tsp thyme
1 cup chopped parsley
1 whole zucchini, sliced
2 ears of corn, sliced into 2 inch rounds, or 1 cup frozen corn
1 cup fresh or frozen green beans, (canned will do in a pinch) or 1 cup frozen peas
1 can Cannellini beans, drained
1 cup macaroni, uncooked
1/4 cup Parmesan or Romano cheese, a rind of either is best, but grated will do just fine



1. Heat olive oil in soup pot on medium low. Add garlic, onion, carrot and celery, sprinkle with salt. Saute until onions are soft.

2. Add tomatoes, tomato paste, broth, water, cabbage, zucchini, corn, green beans, peas,  beans, and cheese. Bring to a boil, reduce heat, and simmer for about 30 minutes.

3. Add remaining ingredients except parsley, cook for about 10 to 12 more minutes to cook the pasta.

4. Add parsley a minute or two before serving just to wilt it a little.

Serve with a nice salad and some crusty bread, oh, and this is another dish that does well with a nice glass of wine.  ;c)


Notes
There are endless variations that you can make. Any vegetable that you have at hand, fresh or frozen, I also like lima beans, fresh green beans when they are available, spinach or Swiss chard, literally, any vegetable that is in season or handy. As many times as I have made this soup, it has never been the same twice, but it is always delicious