Minestrone Soup
Now that winter is upon us once again, I thought it was time to pull out one of my favourite winter recipes: Minestrone Soup. This soup always takes me back to my childhood, working as my Dads helper in his electrical business. In particular, a re-wiring job he did for an old Italian lady back in Vancouver named Mrs Sorrechi.
Now that winter is upon us once again, I thought it was time to pull out one of my favourite winter recipes: Minestrone Soup. This soup always takes me back to my childhood, working as my Dads helper in his electrical business. In particular, a re-wiring job he did for an old Italian lady back in Vancouver named Mrs Sorrechi.
- sea salt flakes
- black pepper
- 1/2 cup borlotti beans (soak at least 5 hours then rinse)
- 2 carrots (small dice)
- 2.5 zucchinis (small dice)
- 2 stalks celery (small dice)
- 1.5 cup green beans (small dice)
- 3 potatoes (peeled, small dice and rinsed)
- 1/2 bunch baby spinach (chopped)
- 2 tbsps tomato paste
- 1 cup small pasta shells or elbows (up to 2 cups)
- Carbohydrate 35.96113875 g
- Cholesterol 20.44 mg
- Fat 1.00432 g
- Fiber 4.29031257200241 g
- Protein 6.85539375 g
- Saturated Fat 0.1674975 g
- Serving Size 1 1 Serving (240g)
- Sodium 639.928 mg
- Sugar 31.6708261779976 g
- Trans Fat 0.31650125 g
- Calories 174 calories
Step-by-step
- Place all ingredients in large pot, add water to 1.5 times height of vegetables ( egs. if vegies reach 1/2 way up the pot, fill water to 3/4 of the way up).
- Bring to the boil, reduce to a simmer and add some salt and pepper.
- Once the soup has cooked for about 3 to 4 hours taste for seasoning (don't be afraid of adding more salt and fresh cracked pepper in this case)
- Add the pasta 5-10 minutes before serving.
- Add a dollop of pesto or shredded parmesan cheese at the table and serve with crusty whole grain bread.
- Bueno Appetito!
Judging Doneness Visually
How do you know when a long-simmering vegetable broth has reached its peak without relying on a thermometer? Examine the starch release from the potatoes and borlotti beans. Once the potato cubes begin to lose their sharp geometric edges and slightly cloud the surrounding liquid, the starches have integrated properly into the broth. Raw beans require a minimum five-hour soak to rehydrate evenly before simmering alongside the dense root vegetables for three to four hours. If a carrot piece yields immediately to the back of a wooden spoon against the side of the pot without requiring downward force, the structural breakdown is complete.
The Chemistry of Long Simmers
Prolonged cooking times extract natural glutamates from tomatoes, carrots, and celery, building savory depth entirely through water extraction and reduction. Tomato paste contributes concentrated glutamic acid, which binds with proteins released from the beans during the multi-hour simmer to form a savory base. Keep the heat at a gentle bubble rather than a rolling boil to prevent the delicate green bean skins from shredding while the interior starches soften completely.
Proportional Cutting and Pasta Timing
Uniform knife work dictates the success of this preparation. Dice all vegetables to a small, equal measurement so they absorb moisture at identical rates during the extended cooking window. Introduce small pasta shells or elbows only during the final ten minutes of the heating cycle. Adding pasta too early causes the starch to leach completely into the liquid, turning the broth overly thick and muddy while reducing the noodles to mush. Adjust final seasoning with sea salt flakes only after the reduction is complete to account for water evaporation.
