Minestrone
Gwen's a slacker, so I'm posting this minestrone recipe, which is totally hers and not in any way mine. I just remember she made it for me after my Poppi died and it's one of the few things I actually wanted to eat. I may make some again soon, with all the veggies being in season right now. Anyway, dug up this e-mail in which she sent the recipe, so here you go (her notes in parenthesis, not mine):
At last, minestrone! From "The Best Recipe."
Our secret to this soup is adding the rind of the cheese... complexity and depth, blah blah... water instead of stock (I'm editing for you). Remove the rind from a wedge of fresh Parmesan (or buy a container of rinds at Whole Foods like I did). Rinds can be stored in a ziplock bag in the freezer to use as needed.
Serves 6 to 8.
2 small or 1 large leeks, washed thoroughly, white and light green parts sliced thin crossways (about 3/4 c.)
2 medium carrots, peeled and cut into small dice (about 3/4 c.)
2 onions, peeled and cut into small dice (about 3/4 c.)
2 medium celery stalks, trimmed and cut into small dice (about 3/4 c.)
1 medium russet potato, peeled and cut into medium dice (about 1 1/4 c.)
1 medium zucchini, trimmed and cut into medium dice (about 1 1/4 c.)
3 c. stemmed spinach leaves, cut into thin strips
1 can (28 oz.) whole tomatoes packed in juice, drained and chopped
1 Parmesan rind, about 5x2 inches
salt and pepper
1 can (15 ox.) cannellini beans, drained and rinsed
1/4 c. basil pesto or 1 T fresh rosemary mixed with 1 t. minced
garlic and 1 T olive oil
1. Bring vegetables, tomatoes, 8 c. water, cheese rind and 1 t. salt to boil in a soup pot. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until vegetables are tender but still hold their shape, about 1 hour. (Soup can be refrigerated after this step in airtight container for 3 days for frozen for 1 month.)
2. Add beans and cook just until heated through, about 5 min. Remove pot from heat. Remove and discard cheese rind. Stir in pest or garlic mixture. Adjust seasonings, adding pepper and more sald if necessary. Ladle into bowls and serve immediately.
Variation with rice or pasta:
Follow recipe for Minestrone until vegetables are tender. Add 1/2 c. arborio rice or small pasta shape such as elbows, ditalini or orzo and continue cooking until rice is tender but still a bit firm in the center of each grain, about 20 minutes, or until pasta is al dente, 8 to 12 minutes depending on the shape. Add beans and continue with recipe.
If the soup seems too thick after adding the pasta or rice, stir in a little more water (mine was fine without it).
At last, minestrone! From "The Best Recipe."
Our secret to this soup is adding the rind of the cheese... complexity and depth, blah blah... water instead of stock (I'm editing for you). Remove the rind from a wedge of fresh Parmesan (or buy a container of rinds at Whole Foods like I did). Rinds can be stored in a ziplock bag in the freezer to use as needed.
Serves 6 to 8.
2 small or 1 large leeks, washed thoroughly, white and light green parts sliced thin crossways (about 3/4 c.)
2 medium carrots, peeled and cut into small dice (about 3/4 c.)
2 onions, peeled and cut into small dice (about 3/4 c.)
2 medium celery stalks, trimmed and cut into small dice (about 3/4 c.)
1 medium russet potato, peeled and cut into medium dice (about 1 1/4 c.)
1 medium zucchini, trimmed and cut into medium dice (about 1 1/4 c.)
3 c. stemmed spinach leaves, cut into thin strips
1 can (28 oz.) whole tomatoes packed in juice, drained and chopped
1 Parmesan rind, about 5x2 inches
salt and pepper
1 can (15 ox.) cannellini beans, drained and rinsed
1/4 c. basil pesto or 1 T fresh rosemary mixed with 1 t. minced
garlic and 1 T olive oil
1. Bring vegetables, tomatoes, 8 c. water, cheese rind and 1 t. salt to boil in a soup pot. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, until vegetables are tender but still hold their shape, about 1 hour. (Soup can be refrigerated after this step in airtight container for 3 days for frozen for 1 month.)
2. Add beans and cook just until heated through, about 5 min. Remove pot from heat. Remove and discard cheese rind. Stir in pest or garlic mixture. Adjust seasonings, adding pepper and more sald if necessary. Ladle into bowls and serve immediately.
Variation with rice or pasta:
Follow recipe for Minestrone until vegetables are tender. Add 1/2 c. arborio rice or small pasta shape such as elbows, ditalini or orzo and continue cooking until rice is tender but still a bit firm in the center of each grain, about 20 minutes, or until pasta is al dente, 8 to 12 minutes depending on the shape. Add beans and continue with recipe.
If the soup seems too thick after adding the pasta or rice, stir in a little more water (mine was fine without it).
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