So many friends have been in touch today... all of them commenting on having had some snow overnight or bitter cold that just won't seem to break. I guess we should expect this. It is January, after all. But please! A person needs some warmth in their life in times like these... and once again, I find myself falling back on a hot bowl of soul-satisfying soup. Today, I'm all about a big pot of ...
Minestrone is typically a way for the cook to use what's available seasonally...and my Minestrone is a typical winter offering. The only glaringly 'out-of-season' addition is the baby zucchini that I snagged at the market yesterday. I knew I was going to make soup today. I have been craving Minestrone, so I also grabbed some black olives, crusty Ciabatta roll, some good Fontina and cheddar, and a bottle of Pinot Grigio.
Winter Minestrone Soup - printer friendly
Minestrone Soup – 1/8/10
In the stockpot, sauté until the onions glisten and start to become translucent:
3 stalks celery, small chop
1 medium onion, small chop
2 carrots, peeled, sliced lengthwise, small chop
2 garlic cloves, minced
Add and toss constantly until limp:
2 c. Savoy cabbage, chopped into thin ribbons
Add and stir in:
10 c. water
4 vegetable broth cubes (I prefer Knorr product) – each cube makes two cups of broth
1 beef broth bouillon cube (ditto)
1 can (14.5 oz.) fire-roasted diced tomatoes (Muir Glen product is very good)
1 tbsp. tomato paste
½ tsp. dried marjoram
½ tsp. dried oregano
1 tsp. Montreal Steak seasoning (McCormick Spices product)
Let the broth work for a half hour over medium-low heat.
Add and lower the heat to a simmer:
1 can (15.5 oz.) Cannellini beans
1 large potato, peeled, small chop
Cover and simmer until the potato is almost tender.
2 small zucchini, chopped into small cubes
1 tbsp. fresh basil, chopped
½ c. pasta (small shells/ditalini/orzo)
Cook until zucchini is tender. Correct the seasonings and serve.