by Lynn Brumbaugh
The first major storm of the year swept into our valley, bringing with it powerful winds and torrential rain. In moments like these, I find solace in reaching for my trusty Dutch oven. There is something profoundly comforting about a steaming pot filled with a colorful medley of fresh vegetables, fragrant herbs, and wholesome beans, all simmering together in a rich, savory broth.
Minestrone has its roots in ancient Italy. The word itself comes from “minestra,” which means “soup.” Historically, minestrone is a dish of “cucina povera,” which translates to “poor kitchen,” as it was considered a peasant meal made with whatever ingredients were available.
The beauty of minestrone is its adaptability. Unlike many classic soups, there is no single recipe; instead, it varies by region, season, and even personal preference. In the cooler months, minestrone might feature kale, potatoes, and butternut squash, while summer variations may highlight fresh tomatoes, zucchini, and green beans. This versatility makes it a simple and convenient weeknight dinner, allowing you to incorporate favored ingredients to satisfy all members of your family.
While the ingredients can vary widely, there are specific staples in every minestrone recipe. These include:
**Broth: Vegetable or chicken broth serves as the base.
**Vegetables: A mix of seasonal vegetables, often including beans, potatoes, and leafy greens.
**Pasta or Rice: Small pasta shapes or rice are commonly added for body.
**Herbs and Spices: Garlic, onion, and a mix of herbs like thyme, bay leaf, and parsley.
Classic Minestrone Soup
Here’s a simple recipe for minestrone soup that you can adapt based on what you have in your pantry and garden.
2 tablespoons olive oil
1 ½ cups yellow onion, chopped
2 cups carrots, peeled and chopped
2 cups celery, chopped
1 ½ cups Yukon gold potato, peeled and cubed
2 tablespoons garlic, minced
Large pinch dried basil
Large pinch dried thyme
Large pinch dried oregano
¼ cup tomato paste
1 can (28 oz) diced tomatoes, with the liquid
8 cups vegetable or chicken broth
2 bay leaves
Pinch of red pepper flakes
2 teaspoons sea salt, plus more to taste
2 teaspoons black pepper, plus more to taste
1 -2 cups yellow squash and/or zucchini, chopped into small cubes
1 cup mushrooms, thick sliced
1 cup green beans, trimmed and cut into 1-inch pieces
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini or great northern beans, drained and rinsed
3 cups spinach, kale, collard greens, or Swiss chard, chopped or chiffonade
1 cup (uncooked) elbow, ditalini, orecchiette, or conchiglie (shell) pasta
1 tablespoon lemon juice
1 tablespoon of extra virgin olive oil
¼ cup fresh parsley chopped, plus more for serving (you can also use basil or combine the two)
Grated Parmesan cheese for serving (optional)
Heat olive oil in a large Dutch oven or stockpot over medium heat. Add onion, carrots, celery and potatoes. Cook, stirring often, until onions are translucent, and vegetables have softened, about 7 minutes. Add garlic, basil, thyme, and oregano, and sauté for 2-3 minutes more.
Meanwhile, cook pasta al dente in a separate pot (following package instructions), drain, and set aside.
Stir in tomato paste, incorporating it into the vegetables. Next, add in diced tomatoes, broth, bay leaves, red pepper flakes, salt, and pepper. Bring to a boil, then lower heat to medium-low, cover (leaving a 1” gap for steam to escape), and let simmer for about 15 minutes.
Remove the lid and stir in squash, mushrooms, green beans, and canned beans. Continue simmering uncovered for 10 minutes or until vegetables are tender.
Remove the pot from heat, locate and discard the bay leaves. Stir in greens and allow to sit for 5 minutes.
Stir in lemon juice, 1 tab. olive oil, fresh parsley and/or basil. Season to taste with salt & pepper.
Add ½ cup cooked pasta to a bowl, ladle soup over the pasta, and serve with grated Parmesan cheese on top.
Notes:
Pasta Absorption: Pasta will soak up some of the liquid. If serving leftovers, you might need to add more broth or water to any leftover soup with pasta.
Storage: Allow the soup to cool before storing it in the refrigerator for 4-5 days. It does not freeze well.
Vegan/Dairy-Free Option: To make the soup vegan or dairy-free, do not garnish with Parmesan. You can use homemade vegan Parmesan or brands like Whole Foods 365 or BelGioioso.
Gluten-Free Option: Substitute gluten-free noodle, such as DeLallo’s Whole-Grain Rice Shells
On a cold winter day, making a hearty bowl of soup for your family is more than just preparing a meal; it’s an opportunity to nourish, connect, and create lasting memories. Furthermore, soup can serve as a wonderful way to share with neighbors or friends in need, spreading warmth beyond your own home. So, gather your ingredients, don your apron, and let the comforting aroma of homemade soup fill your house. Your family and friends will surely appreciate it!
Lynn Brumbaugh is often found preparing a feast in the kitchen, nurturing her garden, and tending to livestock at her homestead in Boulder Creek. To explore an array of seasonal recipes, find gardening inspiration, and learn about upcoming classes, connect with her on social media or visit RavenRidgeHomestead.com.