Minestrone Recipe
As Jon Snow once said..
Winter is coming.
Anyway, I have a Minestrone recipe from one of my mum’s old Italian cookbooks, it has yellowed pages and food stained corners so that should give you some comfort that this will be one of the best hearty minestrones you ever eat. I’ve been eating it my whole life and I still make it every Winter without thinking twice.
Let it be known that you need some nice jazz music in the background or something that relaxes you because it’s all in the preparation and there’s a lot of it.
It tastes like a warm hug on a cold day, and it’s so much better the next day and every day after.. Also you can add any protein of your choosing.
The base is hers, the additions are mine.. green beans chopped small and added at the start rather than the end, a handful of kale and/or spinach stirred in the last ten minutes and a good quality bone broth.
Mum’s Minestrone (My Way)
Mum’s Minestrone (My Way)
INGREDIENTS
• 2 brown onions
• 3 carrots, finely diced
• 3 sticks celery, finely diced
• 250 grams potatoes, peeled and finely diced
• 2 zucchini, finely diced
• 90 grams green beans, cut into 2–3cm pieces
• 250 grams cabbage, shredded
• 2 cups kale, stems removed, roughly chopped
• 0.5 cups olive oil
• 45 grams butter
• 1.3L good quality beef stock
• 1 tbsp good bone broth
• 500mL water
• 2 cans peeled whole tomatoes (400g each), mashed (Mutti brand, preferably)
• 1 pinch flaky salt and black pepper
• 1 parmesan, grated, to serve
Mutti Peeled Tomatoes
Chopped Vegetables
STEPS
1. Prep all the vegetables: Finely dice everything before you start and place them in an array of bowls colourfully coordinated: onions, carrots, celery, potatoes, zucchini, and cabbage.
Cut the green beans into 2–3cm pieces. Remove kale stems and roughly chop the leaves. Keeping everything small means it all cooks evenly and the soup gets that thick, hearty consistency. I tend to lay out the bowls in the order they go into the pot.
2. Soften the onions: Heat 0.5 cups olive oil and 45 grams butter in a large heavy based pot over medium heat. Add the onions and cook, stirring occasionally, until pale golden and translucent. Don't rush this step. It's the flavour base for everything else.
3. Build the vegetables: Add the carrots and cook for 2–3 minutes, stirring. Then add the potatoes, celery, zucchini, green beans and cabbage one at a time, giving each a minute or two before adding the next. This is where the kitchen starts to smell like you’re not going out tonight.
Build the vegetables every 2-3min
4. Add liquid and tomatoes: Pour in 1.3 liters good quality beef stock and bone broth followed by 500 milliliters water. Add the mashed 2 cans peeled whole tomatoes (400g each), mashed and stir everything together well. Bring to the boil, then reduce heat, cover with a lid and simmer gently.
Add your liquids
5. Simmer low and slow: Simmer for 1½ to 2 hours, until the soup is thick and the vegetables are completely tender. The long cook is the whole point. Stir occasionally and add a splash more water if it gets too thick.
6. Add the kale and/or spinach: In the last 10 minutes of cooking, stir in the 2 cups kale, stems removed, roughly chopped. It will wilt down quickly and add a beautiful depth of colour and a gentle earthiness that rounds the whole thing out. (I forgot too this time around)
7. Season and serve: Taste and season generously with 1 pinch flaky salt and black pepper. Ladle into deep bowls and finish with a good handful of grated 1 parmesan, grated, to serve stirred through or served on the side. Eat with a good sourdough bread. Eat a lot of it.
Minestrone ft. A Sonoma Roll
Optional: Add a protein of your choosing. I opt for a chicken breast marinaded. My marinade usually comprises of honey, soy, hoisin sauce, lime juice, sesame oil, garlic. (Sounds crazy, but I don’t know.. it works)
