Minestrone is part of the “Cucina Povera” school of Italian cooking. “Povera” and poverty share roots, so this is a soup that is usually made of what is on hand, and recipes vary widely. Here is one based on my college days.
INGREDIENTS:
2 medium brown or white onion, peeled and diced ¼-inch 2-3 carrots, peeled, quartered, and sliced ¼-inch 1 pound button mushrooms, halved then sliced ¼-inch thick 2 stalks celery, halved lengthwise, sliced ¼-inch 1 bunch chard, de-ribbed and sliced into ¼-inch ribbons, stems cut into ¼-inch dice 3-6 cloves garlic, peeled and minced (How garlicky do you like it?) 1 cup dry red wine, or more to taste* 1 14-ounce can diced tomatoes, drained, (or 4 fresh medium tomatoes, peeled and de-seeded) chopped coarsely 1 15-ounce can of white beans, rinsed and drained** 1 15-ounce can of kidney beans, rinsed and drained** 1 cup dried pasta such as penne, rigatoni, or medium shells Salt and pepper to taste 2 bay leaves 2-3 tablespoons chopped fresh herbs such as marjoram, oregano 4 tablespoons flat leaf parsley, chopped Olive oil as needed 32-ounces vegetable stock Water as needed Parmesan cheese to pass as garnish Tuscan style Extra Virgin olive oil to garnish
METHOD:
Heat a soup pot over medium heat. When the pan is hot, film liberally with oil. When the oil starts to shimmer, add the onions. Cook until they are translucent and fragrant. Add the mushrooms and stir to coat with oil and onions, then add a glug or two of oil, and stir some more to distribute the oil. Cook until mushrooms are tender and have given up their liquid. Add half the herbs and stir in. Add the carrots and cook until they are coloring and softening a little. Add the chard stems and cook until beginning to soften. Add the celery and cook for 1 minute.
Make a well in the center of the vegetables and add a dollop of oil if the pan bottom is dry. Add the garlic and stir to coat in oil. Cook until fragrant, and then add the tomatoes. Cook until the tomatoes are sizzling. Season with salt and pepper.
Add the wine and cook until reduced by half. Add stock and water to cover by 3-4 inches. Bring to a vigorous simmer, and skim foam from the surface. Add the beans to the pot, and return to a simmer, skimming if need be.
Add the bay leaves and the rest of the herbs, reserving half the parsley. Stir to mix in.
Add the pasta and cook 15 minutes or until pasta is tender. It should be cooked all the way through, not al dente as for a dish of pasta. When the pasta is done, add the chard ribbons and cook until tender.
Add the rest of the parsley and stir in.
Drizzle with Tuscan style oil and sprinkle with grated cheese at service. Serve with crusty bread that has been grilled and rubbed with a clove of garlic.
Chef’s Notes and Tips: *Use a full bodied red wine such as you might drink with dinner. Leftover wine from the night before is fine as well. I have even used wine and red vermouth, or just red vermouth. The sweetness is nice, especially if it is cold out. However, if you use vermouth, use half the amount you would wine, and be sure to use good vermouth. **If you wish, you can use homemade beans, and one color is fine.
Serves: 4
Source: Chef Andrew E Cohen
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