TUSCAN MINESTRONE

Tuscan Minestrone

In Italy, Minestrone means “big soup” and since it’s a ubiquitous giant for all seasons, when done correctly, there is no better dish.  There’s really no traditional set version for this gastronomic chameleon, as you can practically throw in the kitchen sink and it’s amicable to any palate.

The habitual partnership of a profusion of veggies and some kind of bean demand a sturdy broth, with substantial seasonings.  In Italy, the high regard for Minestrone calls for a version in almost every region.  In Genoa, they throw a dollop of pesto for good measure; in Milan it will definitely include some rice and if you order it in Emilia-Romagna the base is a beef broth without any tomatoes.  With suitable direction, it’s simply impossible to ruin this tour de force, so by all means add some pasta or even tortellini.

This version is colossal in three ways – it delivers mountainous flavor, has a lively and colorful variety of ingredients and it’s so substantial you might dive in with a fork.  My take here is sans starch since I already make Pasta e Fagiol.

 

2 sticks of celery – chopped

2 parsnips – chopped

2 carrots – chopped

½ head of fennel – sliced

2 cups of sweet onions – sliced

1 14 ½ oz can Diced San Marzano tomatoes – undrained

2 garlic cloves – smashed and peeled

1 ½ cups of butternut squash

4 cups of low sodium chicken or beef broth

2 sprigs of fresh rosemary

2 bay leaves – fresh or dried

1 TBSP tomato paste

1 can of Borlotti or Cannellini beans – drained and well rinsed

2 cups of chopped curly kale

2 TBSP EVOO

Pinch of red pepper flakes

Fresh Parmesan

1 TBSP Pesto

 

Sweat the onion, celery, fennel, carrots and garlic in about 3 TBSP of olive oil for about 5 minutes.  Add in the tomato paste and sauté for another 5 minutes.  Stir in the tomatoes, rosemary, squash, bay leaves, rosemary, pepper flakes, shredded kale and broth and bring to a boil and then simmer for about 30 minutes to develop flavors.

Add the beans and the pesto and simmer for another 15 minutes.  Serve with a drizzle of EVOO, fresh cracked black pepper and Parmesan shavings.

NOTE

Allow the soup to sit for a few hours before serving to allow the flavors to develop fully – it’s even better the next day.  This is the quick and easy version as it utilizes canned beans.  I have also made it with dried Cannellini soaked overnight and the results are even more spectacular.

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