As far back as I can remember, I always wanted to make minestrone.

Obviously I’m going to be writing about soup, again.  Remember what I said last time about leftovers?  Well, this one is exactly what you need to get rid of all those random bits of leftover veggies.  Seriously, it almost makes no difference what it is.  What I’m talking about is minestrone.  Its a classic Italian soup.  Minestrone means big soup, and it is certainly big on flavor.  There is no standard recipe, and varies from family to family.  Traditionally, it will have beans, but they are not a requirement. Today I made a lot of minestrone.  This soup can very easily be made vegetarian or even vegan, depending on what you have around the house, and what you want to put in.  This is a vegetable soup, but it doesn’t have to be a vegetarian soup.  Through history meat wasn’t eaten as much as it is now, but it was eaten, and probably by almost everyone.  In a soup like this pancetta is used to flavor the soup, but it is a minor component in the actual ingredients of the soup.  If you don’t eat meat, leave it out.

2 TBSP olive oil

1/4 inch thick slice pancetta, diced

1 medium onion, medium dice

1 carrot medium dice

1 stick of celery, medium dice

4 cloves of garlic, minced

1 TBSP crushed red pepper

Salt and pepper

1 can of diced tomatoes

1 cup white wine

1 bay leaf

1 TBSP herbes de provence

Now, once you get to this point you’ll want to just eat it, but don’t!  This is kind of the base of the soup, so stick with it!

So, what do you have in the fridge?

Green beans? Corn? Gluten-free pasta? Kohlrabi? Broccoli? Cauliflower? Kale? Spinach? Zucchini? Squash? A can of canellini beans?

You’re also going to need some chicken stock or vegetable stock.

 

Ok, so lets get started.  You have everything cut up?  In a large pot, heat your oil, and then add the pancetta if you’re using it. With the pancetta you just want to render it over medium heat, until it is browned but not crisp.  Next, add the onions, carrots, celery, garlic, and  crushed red pepper.  Add a little salt, and sweat this over medium heat until the onions have started to turn clear.

 

Add the tomatoes, mix them in, and add the wine, and herbs.  Add the stock, bring it up to a boil,  and then depending on what veggies you have to put in the soup start adding them.  You’ll want to make sure that you add things that will take longest to cook earliest.  As you simmer the soup add things, keeping in mind how long they will take to cook.  The last thing I would add would be something like beans or pasta.  Beans and pasta taste great, but they tend to soak up liquid, and swell up.  They can very easily take over a pot of soup so add way less than you think you should!

 

That is really all it takes to make great minestrone.  No recipe at all, just go, and cook it.  Now, for the funny part… I actually adapted  this from a cookbook!  Henry Hill wrote a cookbook based on his life, and its called the Wiseguy’s Cookbook.  If you are a fan of Italian food, as well as the movie Goodfellas you’ll want to get a copy of this book.  There are lots of recipes, and its got some pretty interesting stories as well.  Not all of them are gluten-free, but a lot of them can be made gluten-free with a little playing around.

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One response

  1. Amy

    You wiseguy, you…

    November 11, 2010 at 9:24 am

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