Garden Minestrone: Soothing Italian Potpourri in a Soup Pot
By Derdriu
Minestra is an Italian word which means “soup.” The suffix –one means “big.” The Italian soup which is called minestrone therefore means “the big soup.”
Minestrone is so called because of its reputation as a multi-ingredient soup. It may have many vegetable ingredients and therefore be considered vegetarian. Or it may add meat and pasta or rice to the vegetable ingredients.
- Winter Minestrone Recipe : Giada De Laurentiis : Food Network
Giada De Laurentiis' recipe for Winter Minestrone with carrots, celery, onion, pancetta (Italian bacon), russet potato, swiss chard, tomatoes
The recipe for the soup can be quite variable since it intends to use what is on hand. For example, it can include such meat as bacon, chicken or ham. It can incorporate pasta or rice. It always includes vegetables.
There nevertheless are no set vegetables in the preparing and the serving of minestrone. But all is not left to vague interpretations in the traditional making of minestrone and its modern updates. One general rule stands out: the use of whatever vegetables may be on hand.
So the soup has a strong local basis. It looks to what is available in the immediate locale. It specifically makes do with what is most readily on hand in the particular household at the time of the gathering together of ingredients.
Minestrone specifically expresses an especially strong local commitment to using leftovers. It also represents a commitment to the use of such difficult vegetables as turnips which generally may not be appreciated let alone consumed whole without lengthy cooking with other more popular ingredients. It therefore supports the investment in and recycling of the sustainable edible resources in the area in question.
Certain vegetables nevertheless are more likely to show up in minestrone than others. Specifically, those who consume minestrone often expect to find certain vegetables. The following vegetables therefore may be found among the soup’s ingredients:
- Carrots (Daucus carota);
- Celery (Apium graveolens L.);
- Green beans (Phaseolus vulgaris);
- Onions (Allium cepa);
- Potatoes (Solanum tuberosum);
- Tomatoes (Solanum lycopersicum).
Other common vegetables may include the following:
- Asparagus (Asparagus officinalis);
- Cabbage (Brassica oleracea);
- Fava beans (Vicia faba);
- Garlic (Allium sativum);
- Lentils (Lens culinaris);
- Mushrooms (Agaricus bisporus);
- Turnips (Brassica rapa).
The vegetables in minestrone act to give the soup bulk, nutrition and taste. They also cooperate in the formation of the broth (brodo) in which they float. The broth is water to which each vegetable subsequently simmers in slight color and subtle taste.
But both also can be stock to which the vegetable ingredients are added. The stock may be a leftover or it may be a broth whose color and taste the minestrone maker seeks to add to the current soup in the making. Oftentimes, the stock which is used instead of fresh water will be the product of a previous or separate heating of beans until one distinct aroma, flavor and taste are formed to enhance the current minestrone in the works.
- Minestrone my way by Debbie McDuffee --- CliqueClack Food
So many veggies, so few recipes ... make a minestrone soup that's part tradition, part vegetarian and all yummy.
Herbs and sauce also can be standard ingredients along with the above-mentioned vegetables. In fact, the variety called minestrone alla genovese is famous for its consistent use of herbs and for its unique sauce. The phrase literally means “big soup in the Genoese style.” It translates more succinctly as Genoese minestrone.
Minestrone alla genovese is a general specialty of the Italian region of Liguria. But it is called Genoese because Genoa (Genova), the regional capital city, is the soup's specific point of origin within Liguria. The Ligurian region is located in northwestern Italy along the Italian Riviera (Riviera ligure) which borders France to the west and the Ligurian Sea (Mar Ligure) to the south.
Pesto (pesto genovese) is the unique sauce for which Genoese minestrone is famous. The name of the sauce relates to the Genoese dialect of Italian. The Genoese turn the past participle pestato (“crushed,” “grounded,” “pounded”) into pesto.
Pesto sauce brings together basil (Ocimum basilicum), garlic (Allium sativum) and pine nuts (Pinus spp). It also includes olive oil and Parmesan (formaggio Parmigiano-Reggiano) and Sardo (fiore sardo, pecorino sardo) cheeses. The ingredients will be ground until they form into a green cream. The sauce will be made by adding the wet ingredients to the cream of crushed dry ingredients.
Ingredients
Here are the ingredients:
- 2 tablespoons extra virgin olive oil
- 1 diced medium red onion
- 1 medium carrot, cut into rounds or diced
- 2 minced garlic cloves
- 6 cups low-sodium broth, chicken or vegetable
(NOTE: Sometimes I use both chicken and vegetable, usually in equal proportions of 3 cups apiece.)
- 2 cups water
- 4 plum tomatoes, cored, seeded, and chopped or diced
(NOTE: I save the core and seeds to add to puréed stews.)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- One 19-ounce can cannellini (white kidney beans), drained
(NOTE: When I have time, I use dry cannellini, which I soak overnight and then, of course, set aside the soaking water to add to puréed stews or to water house and garden plants.)(NOTE: I set aside the drained liquid to add to puréed stews or to water house and garden plants.)
- 2 turnips, chopped
- 1 yellow summer squash, chopped, diced, or sliced
- 1 medium zucchini, chopped, diced, or sliced
- 1 cup uncooked, small shell pasta (conchiglie)
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1/3 cup freshly grated Parmigiano-Reggiano
(NOTE: Sometimes for a different effect I shave Parmigiano-Reggiano by using either larger slots on the grater or a mandoline; I shave anywhere from 1/2 to 1 cup because they are nice snacks for this devoted cheesehead.)
- Autumn Minestrone Recipe at Epicurious.com
When a dark chilly afternoon in October portends a killing frost, gather the last of the garden's bounty and make a steaming pot of soup for dinner. This recipe makes a generous amount that will feed a family for more than one satisfying meal.
Instructions
Here is what needs to be done:
1. In a soup pot, heat the olive oil over medium heat.
Add the carrots and red onion. Cook for about 5 minutes, until they start to soften.
Add the garlic; cook for about 1 minute, until its aroma is discernible.
Into the soup pot add tomatoes, oregano, and black pepper. While stirring, gently add broth and 2 cups of water.
Over high heat, bring to a boil.
Reducing heat to medium-low, simmer for about 45 minutes.
2. Add cannellini, turnips, summer squash, zucchini, and pasta. Increase heat to medium-high and simmer.
Add the cannellini beans, green beans, zucchini, and pasta. Increase to high heat and bring to a bubble.
Then reducing heat to medium-low, simmer for about 5-7 minutes. Add basil, parsley, rosemary, and thyme for the last few minutes of the simmer.
3. Remove from heat.
4. Sprinkle grated cheese onto individual servings as desired.
- Slow-Cooked Two-Bean Minestrone Recipe from Pillsbury.com
Slow cooked minestrone made using veggies (carrots, celery, spinach, tomatoes), two beans (cannellini, red kidney beans), and pasta makes a hearty meal.
Variations
Asparagus, when in season, is a favorite addition to minestrone. Especially colorful is including three varieties: white, green with purple accents, and Bath.
I especially like to include mushrooms and water chestnuts with asparagus for they interact well in broths.
White or red radishes also work well with asparagus, mushrooms, and water chestnuts.
My asparagus minestrone also features roasted or toasted pine nuts and leeks.
- Rachael Ray Show: Mighty Minestrone (VIDEO with printed recipe)
For a vegetarian version, add a rind of Parmesan to the soup as it simmers for additional flavor rather than starting with pancetta.
- Rachael Ray Show: White Minestrone With Fennel and Sausage (VIDEO and printed recipe)
A super soup featuring cannellini, sweet Italian sausage, fusilli pasta, green peas, Swiss chard
- Mixed Bean Minestrone
A quick, soothing recipe to use up harvest vegetables or clear pantry shelves.
- Café Zupas
Alice Waters' recipe for winter minestrone, a soup featuring cabbage, cannellini or cranberry beans, carrots, celery, leeks, onions, potatoes, and turnips
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Acknowledgment
My special thanks to:
- Talented artists and photographers/concerned organizations who make their fine images available on the Internet;
- Teresa Giudice for generously sharing culinary treasures and family anecdotes in her beautiful cookbook, Skinny Italian;
- Virginia Polytechnic Institute and State University for the high caliber of its collection of culinary books in its Carol M. Newman Library as well as for the high quality of the Italian menu items in its campus dining centers and at The Inn at Virginia Tech.
My recipe is a variation of a recipe by Teresa Giudice, "Giardino Minestrone," on page 216 of her excellent Italian cook book, Skinny Italian.
Sources Consulted
Giudice, Teresa, with Heather Maclean. Skinny Italian. New York: Hyperion, 2010.
Copyright
Copyright Saturday, December 10, 2011 by Derdriu
Comments
Oceansnsunsets: Minestrone is such a delicious, hearty soup that really goes down good in cold weather. It's almost impossible to tire of it because it tastes great and uses up leftovers and whatever is on hand. That's why every time you order it may be different: it depends upon the person and the place. Me too, as an individual of Italian descent, I love Italian recipes.
Thank you for the visit, and the enthusiastic observations.
Respectfully,
Derdriu
Derdriu: What a wonderful and mouthwatering hub! Minestrone is probably my favorite soup. It is what makes it exciting (for me) when I dine out. There are so many variations of this soup that one can never truly tire of it. I love that you have included the historical and geographical difference of Italy here because eating Italian food is like mixing an Italian geography class with an Italian Botany class... food changes by region. I could totally see myself traveling through Italy eating nothing but minestrone soup for lunch and dinner... it would rarely be the same twice! Voted up and sharing.... yum...
What a thorough hub. The pictures are terrific too.
Davemidtown: It's my Pisan beekeeper ancestors who inspire my love for Italy and its attractive, healthy cuisine. As is the case with plants, I love the complete picture of culture, history and science.
Me too, I totally can see you going from city to city throughout the Italian peninsula and islands: Wouldn't that be a fascinating series of hubs from you the itinerant Italian cuisine sampler? At the end of it, I also see you launching the world-famous minestrone according to Dave: delectably diverse with each day.
Thank you for the visit, the ever astute observations, and the kind insights.
Respectfully,
Derdriu
RJSadowski: As a descendant of Pisans from northern Italy, it always is easy for me to get enthusiastic over just about anything Italian, particularly food. Minestrone is particularly fun since its traditional form really encourages individual expression of what is available, left over or on hand.
The high quality of available photographs is a reason why I always acknowledge the generosity of talented individuals and organizations on the Internet.
Thank you for the visit and the kind enthusiasm.
Respectfully,
Derdriu
Mmmm - you've found my favourite soup Derdriu, though it's more a rich, thick, tasty broth which does it for me, rather than the chopped vegetables.
Me and cooking don't really go together, so usually for me soup comes in a can or dried in a packet, but maybe I'll try to do something more imaginative one day with real ingredients like these!
As usual Derdriu, your article is very comprehensive with numerous variations on a theme to cater for all different tastes. That makes it a cut above the usual recipe themed page.
Voted up etc.
Alun, I'm pleased to know that minestrone is your favorite soup. I think it appeals to many because of its endless variety. And for rich, thick, tasty broth fans, such as yourself, that comes with the territory. Me, too, I am attracted to the broth --- the richer and thicker, the tastier it is.
Are you happy with your cooking style of eating out of a can or creating from a dried packet? I've had excellent soups from both categories, but I do enjoy the challenge and thrill of creating from scratch when I have the time.
Thank you for your visit, comments, votes, and compliments --- always appreciated!
Also thank you for mentioning the variations in this recipe as catering to different tastes. That's one of my goals, and it's so easy with minestrone.
I look forward to hearing that you created your own minestrone in a soup pot.
Respectfully, Derdriu
I don't mind canned soup, but dried usually seems a bit weak and thin. Home-made is probably best!
As someone who can't time-manage two pieces of cooking equipment at the same time and get them ready for the same time, anything which can be cooked in just one pot sounds all right to me ! :-)
Alun, cooking time-management woes are so poignant! I think that they happen more often than is usually admitted, though. I can think of some . . .
Long live the meal in a pot!
Regards, Derdriu
Thank you so much for sharing this one.
I vote up plus bookmark into my 'recipes slot'.
Take care and enjoy your day.
Eddy.
Eddy: Minestrone is a favorite soup of mine so I'm happy that it gets your and Dai's attention.
Thank you for the visit, the vote, the bookmarking, and the kind enthusiasm.
Respectfully, Derdriu
I love soups, but it's too hot here now for soup, so I will keep this one for the cooler months. Awesome photos, looks delicious!
InTuneWithCooking, Minestrone particularly goes down good in cool weather. But I actually may make it during the summer or fall if I have leftovers or vegetables on hand that I know otherwise won't be eaten. Minestrone always will be a crowd-pleaser.
Thank you for the visit, the sharing of minestrone experiences, and the enthusiastic comments.
Respectfully, Derdriu
Well I'll just have to give it a go the next time the weather drops and I have some left overs. Thanks for the tip!
InTuneWithCooking, You're welcome!
You exactly state the appeal of minestrone: tasty use of leftovers in a soup that chases away the chill.
Please let me know if you come up with a particularly Aussie spin to this Italian classic.
Respectfully, Derdriu
Deedee, Superb recipe that graces any table, any time, anywhere!
I especially love the variations which you provide for your recipes. Tricolor asparagus with water chestnuts, mushrooms, and leeks are perfect variations which contribute their own unique colors and flavors.
The photos which illustrate this presentation are helpful and gorgeous. Your presentation reveals your dedication to fine research and clear, interesting writing.
All the votes. Beautiful!
Derdriu
this is real Italian, tummy-scrummy, old school comfort food. I really fancy the cannellini beans with pancetta version. I know these ingredients so well I can imagine the aroma, of this dish. The aromatic smells of the Basil and other very typical Italian herbs are a meal in themselves.
your descriptions are excellent, great blow by blow instructions that anyone could be confident to follow. I like the way you've added regional preferences to the dishes too, nice touch.
There is a lot of choice of flavours here too, the reader soon realises that there is really no limit to what can be added, or left out.
I would like to dip a good chunk of my ciabatta into the dish in your first picture. A glass of Classico would go well here.
all the votes... proper champion ar lass
regards
Tony
Tony, I'm honored that such a proper champion Yorkshire lad as you'd consider my minestrone worthy of your ciabatta: your bread recipes always bring out finger-licking good (;-[]) behavior on my part. Through cyberspace, I'm clinking my glass of Classico with yours.
Thank you for the visit, the votes, and the appreciation of the slightly tilted but still tummy-scrummy delectable cuisine of my Pisan ancestors.
Respectfully, Derdriu
I have made your bruschetta recipe and this recipe --- along with their variations --- many, many times over the past few months. They are top-notch recipes, so easy to make, to attractive to serve, so delicious to eat. The care which you take in putting together your recipes, photos, and culinary details make reading them, learning from them, and preparing meals from them a relaxing, enjoyable experience. My entire outlook on meal preparation, serving, and eating has changed completely as a result. Thank you.
Minestrone fan, My recipes for bruschetta and minestrone indeed are top-notch, because they're Italian! The peoples of the Italian islands and peninsula have such a wonderfully aesthetic and healthy outlook regarding food. The result is food that's as pretty as it is delicious and nutritious.
Respectfully, and with many thanks for the visit and the wonderfully beauty-, health- and taste-oriented outlook of your food-preparing and serving preferences, Derdriu
oceansnsunsets 5 months ago
Oh wow, this sounds so great to me right now~! I look forward to trying this tasty looking recipe for Garden Minestrone Soup. I enjoy this kind of soup when I can order it or have it at someone's house, but have never made it myself. I love Italian recipes, thanks for sharing. Voted up and more.