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> Willing to spend about 1/2 hour LOL thanks in advANCE

MINESTRONE
vegetable soup

Minestrone as an expression means “a mixture of all things.” In fact,
any kind of seasonal vegetables can be used for the preparation of this
soup. Every minestrone is different from another and is a work of
art—with a thousand variations—depending on the season, the region, and
the cook. The vegetables are added in different intervals, with the
tender ones last, to avoid overcooking them.

serves 6
1 lb (450 gr) potatoes
4 oz (115 gr) carrots
½ lb (225 gr) zucchini
1 celery stick
4 oz (115 gr) onion
4 oz (115 gr) lettuce
4 oz (115 gr) fresh tomatoes
4 oz (115 gr) beets
3 tablespoons extra-virgin olive oil
2 tablespoons Italian parsley, finely chopped
1 cup (230 cc) homemade broth
4 cups water
salt
4 oz (115 gr) short ditali pasta, or spaghetti broken in ½ inch (1–2 cm)
pieces
pepper
4 tablespoons parmigiano reggiano cheese, freshly grated

Finely dice the potatoes, carrots, zucchini, celery, onion, lettuce,
tomatoes, and beets. Keep each of the vegetables separate
In a stockpot, put the extra-virgin olive oil, and turn the heat to medium.
Add the potatoes, carrots, celery, and onion. Sauté the vegetables
briefly.
Add the parsley and tomatoes, and stir all together.
Add the broth and water, salt lightly, and bring to a boil.
After about 10 minutes add the zucchini, lettuce, and beets. Cook for an
additional 10 minutes.
Add the pasta, and let it cook for the time indicated by the
manufacturer. Taste for readiness from time to time, until al dente
(firm but not too soft or overcooked).
Correct salt if necessary. Add a pinch of pepper and the grated parmigiano.
Serve warm in soup plates or bowls. Add more freshly grated parmigiano,
if desired.

Minestrone doesn’t need to have pasta in it. In case the pasta is not
included, skip the last step and cook the vegetables a little longer,
until ready. To give more taste to the dish, add a little piece of
parmigiano or pecorino romano cheese (1 oz, 30 gr) to the pot. Let
the cheese cook until the end and remove it only before serving. You can
also add 2 oz (60 gr) of non-smoked bacon diced, to the extra-virgin
olive oil for more taste, if desired.

This is extracted from my book. Preview is on my web-site.

ciao, Anna Maria


www.annamariavolpi.com