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La Belle Cuisine
Garden Vegetable Minestrone
The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running
Press
(Serves 6 to
8)
“In
Italian, minestrone means ‘big soup’ – an apt description since this
soup
uses just about every vegetable in your garden. Use the vegetables
suggested
below as a guide and feel free to substitute whatever is coming
up in your
own backyard or farmers’ market.”
Beans:
1
cup dried white beans, such as
Great Northern or cannelloni
4
garlic cloves, peeled
1/2
small yellow onion, peeled
1
bay leaf
Soup:
1/4
cup extra-virgin olive oil
1
large yellow onion, minced
3
tablespoons minced garlic
2
tablespoons tomato paste
1
small zucchini, diced
1
small yellow squash, diced
1
carrot, peeled and diced
1
small fennel bulb, stalks removed,
cored, and diced
1
celery rib, diced
1
red bell pepper, diced
1
plum tomato, diced
1
bay leaf
1
cup dry white wine
2
cups (about 14 ounces) chopped
canned tomatoes
2
cups water
2
teaspoons salt
1/2 teaspoon freshly ground black pepper
Pinch
of hot red pepper flakes
1
tablespoon chopped fresh thyme leaves
1/2
cup fresh basil leaves
Freshly
grated Parmesan cheese, for serving
1. Prepare the beans: Combine the beans, garlic cloves, peeled onion
half, and 1
bay leaf in a large saucepan. Add water to cover by 4
inches. Bring to a
boil over high heat. Reduce the heat to low and
simmer until
the beans are
completely cooked through, about 1 hour.
If necessary,
add water to the
beans while they are cooking to keep
them submerged
and to create a bean
broth that will add body and
liquid to the soup.
Drain the beans,
reserving the cooking liquid
separately. Discard the
garlic, onion and bay
leaf.
2.
Prepare the soup: Heat the olive oil in a large, nonreactive stockpot
set over
medium-high heat until it ripples. Add the minced onion and
sauté until
translucent, about 5 minutes. Add the minced garlic and
sauté
for 2
minutes. Stir in the tomato paste and cook for 2 minutes
more.
Add the
zucchini, yellow squash, carrot, fennel, celery, bell
pepper,
tomato and the remaining bay leaf. Sauté until the vege-
tables begin to
soften, about
4 minutes.
3.
Add the wine, chopped tomatoes, reserved beans, and 3 cups of the
bean broth. Stir in the water, salt, black pepper, pepper flakes, thyme
and basil. Bring the soup to a gentle boil. Reduce the heat to low and
simmer for 20 minutes. Serve immediately, or let cool to room
temperature,
cover, and refrigerate for up to 3 days.
4.
To serve, divide the soup among 6 to 8 warmed bowls or soup plates.
Top with lots of the grated cheese. This soup is also delicious with a
swirl
of basil pesto…
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