Every cook has his or her own style of minestrone. Here’s mine, with lots of soft, colourful and sweet autumn vegetables. The only rule that applies to this soup is the way the vegetables are cut—it will influence the soup’s look and the way it feels to the palate. Cut the vegetables quite small so that there is a variety in every spoonful. This recipe calls for six cloves of garlic, but feel free to add even more if you like.
6 cloves garlic, crushed
4 tbsp olive oil
1 cup minced onion
1 cup sliced celery hearts (tender innermost stalks)
1 cup sliced carrot
1 cup seeded and diced green and yellow zucchini
1 sprig fresh thyme
4 bay leaves
6 cups vegetable stock
1 cup red kidney beans, precooked or canned
1 cup sliced leeks, including part of the green
1 cup squash or pumpkin diced into half-inch cubes
2 cups shredded Savoy cabbage
1/2 cup coarsely chopped Italian parsley
Extra virgin olive oil, for garnish
Grated cheese of your choice for garnish
Salt and pepper
In a stockpot over medium heat, sauté the garlic in olive oil. Before the garlic browns, add onion, celery, carrot, zucchini, thyme, bay leaves and vegetable stock. Simmer for a half-hour, or until the vegetables are soft. Season to taste with salt and pepper and add kidney beans, leeks, squash or pumpkin and cabbage. Simmer for 15 minutes.
To serve top with parsley, a drizzle of olive oil and a handful of grated cheese of your choice.
Makes 6 to 8 servings.
|