Hi everyone!
Well as I promised once a month I will post and chat about one of my favourite recipes.
This one in particular is a favourite among my family and guests. As it’s getting colder and we become more reflective and appreciative of what we have.
I have no idea where I found this receipe and it has morphed ! My Mom never made soups ! HA! Well except Chicken soup.
Growing up in a Sicilian household we made what we called minestre
or la lenticchia. or fagioli. Oh boy ! Did not enjoy those dishes ! But the memories of my siblings and I trying to avoid eating the overcooked minestre.
I do recall the whole family was well fed on a shoe string budget. Just with legumes !
Here is a fabulous soup recipe that has become a staple in our home! It freezes well !
The most daunting task was actually to put down on paper the ingredients as a Sicilian we usually cook by eye!
it's an inherited gene.
Here you go:
Carla's Minestrone Soup
INGREDIENTS
· 4 tablespoons extra-virgin olive oil, divided
· 1 medium yellow onion, chopped
· 2 medium carrots, peeled and chopped
· 2 medium ribs celery, chopped
· 2 cups chopped seasonal vegetables (potatoes, zucchini, , green beans or peas all work)
· 2 cloves garlic, pressed or minced
· ½ teaspoon dried oregano
· ½ teaspoon dried thyme
· 1 large can (28 ounces) diced tomatoes, with their liquid. (Mutti is the best)
· 4 cups (32 ounces) vegetable broth ( or water)
· 2 cups water
· 1 teaspoon of sugar
· 1 teaspoon fine sea salt
· Pinch of red pepper flakes
· Freshly ground black pepper
· 1 cup pasta cooked separately
· 1 can (15 ounces) navy beans or cannellini beans, rinsed and drain
· Freshly grated Parmesan cheese, for garnishing (optional)
INSTRUCTIONS
1. Warm 3 tablespoons of the olive oil in a stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, all the other veggies and a pinch of salt. Cook, stirring often, until the vegetables have softened about 7 to 10 minutes.
2. Add the peas , garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
3. Pour in the diced tomatoes and their juices, broth and water. Add the salt, sugar, Season generously with freshly ground black pepper.
4. Raise heat to medium-high and bring the mixture to a boil, Reduce heat as necessary to maintain a gentle simmer.
5. Simmer for 1 hour then add beans . Continue for 30 mins to reduce and cook. You can add more water or stock if it’s reduced too much.
6. Note : option to cook pasta separately or add the pasta with the Beans .
7. Remove the pot from the heat, remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.
NOTES
MAKE IT DAIRY FREE/VEGAN: Don’t garnish with Parmesan, or use homemade vegan Parmesan.
MAKE IT GLUTEN FREE: Substitute your favorite gluten-free pasta
Enjoy my lovelies !
Carla xo
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