Grape Gourmet – Cucina Dello Zio

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Minestrone

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#minestrone #soup #vegetables #veggie #comfortFood #Homemade #Food #CucinaDelloZio -

Minestrone
by James Belardo

The Roman’s recognized the benefits of a simple diet, which was based mainly on vegetables. Today, the classic Italian Minestrone soup is as varied as they come, every cook may have their own particular set of ingredients. Basic ingredients such as onions, celery, carrots, tomatoes and beans are the key ingredients. Seasonal vegetables set the tone of most Minestrones.

Purists believe that the stock should be bean based but some prefer to use a meat based stock such as chicken or beef. We prefer the classic, bean-based stock. The type of beans that are considered the ‘genuine’ bean for Minestrone is the Borlotti bean (also referred to as Romano beans), we also find Cannellini work well.

Ingredients
1 can Borlotti/Romano beans (or Cannellini)
1 can chick peas
2-3 carrots, sliced
4 stalks celery, sliced
1.5 cups green beans, cut into 1-inch pieces
2 cup sliced cremini mushrooms
2-3 zucchini, sliced and halved
1 small onion, diced
2-3 cloves garlic, diced
1 cup tomatoes, cut (cherry or Romano)
4-6 cups vegetable stock
4-6 cups water
1 cup white wine (Pinot Grigio)
4-6 tbsp olive oil
fresh lemon juice (1/2 medium-large lemon)
Flat-leaf parsley
Peperoncino Fiocchi (hot pepper flakes) – optional
Salt and Pepper to taste

Topping
Grated Pecorino Romano

Pasta (suggested)
elbow
diletti

Directions
1. Pre-heat 4-6 tablespoons of olive oil in a large pot or dutch oven. Cook onions until they begin to turn translucent and then add the diced garlic and the optional Peperoncino Fiocchi (hot pepper flakes).
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2. As the garlic browns, add the cup of white wine.
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3. Once the wine comes to a boil, add the diced carrots and celery.
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4. Add the zucchini when the carrots and celery begin to turn tender and become slightly soft.
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5. Stir frequently allowing the zucchini to cook on all side and then add the green beans
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6. As the green beans cook, add the cut tomatoes. Mix well
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7. Once all of vegetables appear cooked you should fold in the mushrooms and let cook for 5 -10 minutes.
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8. Add a cup of vegetable stock and let come to a boil before adding 1 cup of wine.
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9. When soup comes back to a boil, add a cup of vegetable stock and some bay leaves.
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10. Once the soup comes to a boil, once again, add the beans.
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11. Always allowing the soup to come to a boil after adding each cup of liquid, begin adding in this order, stock, water, stock, water, stock.
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12. Add the beans
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13. Taste and season with salt and pepper, add a cup of water and a cup of stock
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14. Taste and season with salt and pepper, if needed
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15. Add the cut parsley and lemon juice
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16. Let cook and season, if needed
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17. Add the cooked pasta to a bowl and ladle the soup, top with grated Pecorino Romano cheese
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Enjoy!

The Grape Gourmet
• health • wellness • culture • flavor •

a Mo’zArt Production

Written by Zio James

May 4, 2015 at 5:45 PM

One Response

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  1. […] It might be spring, and the weather is getting much warmer, but there are still cold nights that need a bit of extra special love. Minestrone soup can help you get through those crispy evenings.  Click here for the recipe! […]


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