I remember a teacher in elementary school bringing our class a batch of “Everything But the Kitchen Sink” cookies, which I’d never had before. I didn’t quite understand the name, so the teacher explained that it meant she had put all sorts of things into the cookies, almost everything in her kitchen but the kitchen sink. That day, I tasted a new cookie and learned a new phrase.
For me, Minestrone is an “Everything but the Kitchen Sink” soup. When the leaves start turning colors in the fall — ie, when soup weather is upon us — and I have vegetables to use up, I immediately think “Minestrone.” In Italian, minestra means “soup;” minestrone means “big soup.” And it really is a big soup, full of so many good things.
Of those good things, there is one without which this cannot be Minestrone, in my view: the cheese rinds. We usually have a wedge of Pecorino Romano cheese in the fridge, and as we get to the last of each wedge, I save the rinds. Without some rind, the soup will not taste like Minestrone; the slow-simmered cheese is a huge part of what makes the broth so delicious.
Aside from the rinds and the soffritto ingredients (onion, carrot, celery; see below), I like to add canned tomatoes, zucchini, white beans, and cabbage or spinach or both (or any other leafy green). Plus pancetta when I have it, potatoes if I need to use some up, and small pasta if there is room.
Today this is what I had at hand:
Fridge:
- two onion halves (one red, one white)
- four stalks of celery
- some leftover grated carrots (about 1.5 c.)
- zucchini (I had 2, but ended up using only 1 big one)
- some shredded cabbage, ie ‘cole slaw’ mix (about 4.5 oz/127 gr)
- baby spinach (about 3-4 handfuls)
- Some Pecorino Romano and Parmesan ‘heels’ (see photo)
Freezer:
- Cubed pancetta (4 o oz/113 gr)
Pantry:
- Yukon Gold potatoes (I had 3, but ended up using only 2)
- Whole peeled tomatoes
- Cannellini beans (2 cans, 15.5 oz/440 gr each, undrained)
- Garlic (3 large cloves)
- Bay leaves
- Vegetable bouillon cubes
- Salt and pepper
Perfect–I had everything I needed for Minestrone! I also had mini pasta sea shells, which I’ve used in Minestrone before, but I did not use them this time; by the time I got to the point where I would have added them, there was no more room in the pot! Plus, dry pasta keeps and I had to use up the potatoes. (If you have pasta but no potatoes or just prefer the pasta, add a handful of that instead.)
For me, Minestrone is a soup I make in ‘layers,’ meaning I start with the first ingredients and while they are cooking, I prep the others, adding them to the pot as I go. Today, I started by cooking the pancetta in olive oil in a large Dutch Oven until it got crispy. (If you are vegetarian, omit the pancetta).
While the pancetta was cooking, I diced the onions and celery, then added them–and the already-grated carrots and a couple bay leaves–to the pot along with a splash more olive oil. This mixture of onions, celery, and carrots is what the Italians call soffritto and the French call mirepoix, and it is the foundation of many great soups. When the veggies got soft, I crushed the garlic cloves straight into the pot, added some freshly ground black pepper, and cooked everything for a couple more minutes. This is what I consider to be Layer 1, made up of a few subparts. [I forgot to take a photo of this, however.]
To start building Layer 2, I added some hand-crushed tomatoes and their juices to the soup pot. If I’d had a can of diced tomatoes, I would have used that instead–but necessity is the mother of hand crushing. With a very clean hand, I gently took a whole peeled tomato from the can, and crushed it into the soup pot, repeating until I had crushed all the tomatoes. [Note: If you will also crush the tomatoes by hand, lower your hand as far as possible into the pot, and crush each tomato very slowly. Otherwise, the likelihood of having crushed tomato all over your back stove wall, and yourself, is extremely high–as I’ve learned from experience.]
Then I added the cheese rinds (trimmed of the outer, colored parts) and 4 cups of water and let everything simmer while I diced the potatoes. When the potatoes were ready, I added them, the canned cannellini beans with all their liquid, and a vegetable bouillon cube to the pot, along with more freshly ground pepper. This is Layer 2. I let this simmer, partially covered, for about 10 minutes while I prepped the zucchini for Layer 3.
In Layer 3, I added the diced zucchini and the already-shredded cabbage, and continued to simmer the soup until the zucchini and potatoes were both soft. I also checked the seasonings and decided to add another bouillon cube and a little salt. At that point, my Minestrone was essentially done and ready to serve, so I did the very last thing: I put the handfuls of spinach on top and stirred until the spinach was wilted in.
Then I set the soup pot out for everyone to serve themselves (with everyone getting at least one piece of the now-soft cheese rinds–an absolute treat), along with some freshly grated Pecorino Romano to sprinkle on top. Mmmm. So good on a fall day.
Perennial Pastimes 