Minestrone…

Dedicated to my friend Gini, the best of the best in Public Relations: http://twitter.com/ginidietrich – it’s all about the vegetables…

When you think about the aroma coming from your kitchen during cooking, the fresh flavor(s) and nutritional value as the end result, this soup is hard to beat.

Many of us think of Minestrone as ‘Italian” but it actually means – a lot of stuff in the soup.

Using our our own ‘test kitchen’ along with a review of trials and tribulations from Cooks Country, Cooks Illustrated and Alton Brown (all exceptional research resources) this result is the best to come from this kitchen so far.  And, you can do it two ways – slow cooker (large, at least 7 qts) or simmer til done on the stove.

10 garlic cloves, minced

4 carrots, peeled and chopped course – you want bigger pieces

2 sweet onions, chopped fine

extra virgin olive oil at the ready (always wondered how something can be ‘extra’ virgin..?)

1 cup of dried white beans, great northern work well; if you use navy beans, use 1 1/2 cups

1 28oz can of whole tomatoes – imported Italian work best for flavor

8 cups of chicken broth

3 cups of water

2 ‘loose’ cups of fresh basil, chopped course

2 medium zucchini’s unpeeled, quartered, chopped course (like the carrots, you want near bite size chunks)

1 teaspoon of dried oregano

1/4 to 1/2 teaspoon of red pepper flakes depending on how much snap you want

4 ‘loose’ cups of spinach leaves (I use about 3 handfuls) or one bunch of swiss chard -rinse well and trim the stems off whichever you use

1 cup of any small/mini pasta of your choice

Optional: When I made this last week, I added 4 medium size tomatoes from my garden – bring a sauce pan of water to boil, place the tomatoes in the water and boil until you see the skin split on the tomatoes (a few minutes) – turn off the heat and let steep for 20 minutes or so, peel the skin off and squish the tomatoes with your hand as you add them to the pot or skillet.

____________________________________________________________________

Rise the beans in a colander then place in a sauce pan, add water to an inch above the beans, cover and bring to a boil, reduce heat and simmer for at least 30 minutes while your preparing the rest:

Heat up a deep skillet to med-high, add a few tablespoons of olive oil then add the carrots and onions – cook, stirring now and then, until onion just begins to turn transparent (about 5 minutes) then add the garlic, stir and let set for 30 seconds only, add the tomatoes (juice too) smashing them with your hand on the way in to the pan –  bring to a boil and cook til liquid is reduced by at least 2/3’s stirring occasionally, about 8 minutes –

Stir in the broth, water, 1/2 cup of the basil (add the rest later when you serve), oregano, pepper flakes, bring to a boil, drain and add the beans – turn off the burner, pour in to the slow cooker, cover and let cook on low until beans are tender, about 7 hours (on high, about 5 hours).

Note: don’t lift the slow cooker lid at all during this cooking phase

The last 30 minutes of cooking (Now you can lift the lid) add the zucchini, swiss chard or spinach, pasta, cover and cook on high until pasta is tender, about 30 minutes.  When ready to serve, stir in the remaining basil, 3 tablespoons of olive oil and season with a bit of salt and pepper (not too much).

To prepare the soup on the stove:

Same steps as above, but start with a six qt pot – after the soup comes to a boil, reduce heat, cover and simmer for about an hour and a half, stirring occasionally (when the beans are tender you’re good to go) – add the zucchini, greens and pasta, cover and simmer for 15 minutes more, this should be enough time for the pasta to become tender – add the rest of the basil, a bit of salt and pepper, oil and serve.

Garlic bread along with topping off your soup bowl with a few tablespoons of freshly grated Parmesan or Asiago melting in to the broth will guarantee a 5-Star dining experience to match against any restaurant out there.