Minestrone has deep Italian roots.
Its name is spelled the same in Italian as in English like so many of my favorite Roman foods, for example, gelato! Considered a basic peasant necessity, minestrone was listed in one of the earliest known cookbooks written in 30 AD by Marcus Apicius, De Re Coquinaria (On The Subject of Cooking). His early version included chick peas, fava beans, and farro. Doesn't that sound delicious?!
With holiday cooking nearly behind us, and with many chilly nights ahead, this is a perfect time of year to make soup! Let’s start with perusing the refrigerator to make use of those partial servings and not-so-crisp veggies lurking in the drawers and containers. We all have some leftovers, so let's repurpose them.
For example, I found a bag of unused raw chopped cole slaw! Yeah - cabbage already chopped and prepped! Why not buy a bag on purpose to add interest, color, fiber, and taste? Here is a brief suggestion of putting a nice batch of meatless minestrone to serve four. Of course, any vegetables you have will be a terrific way to reduce waste and add to your daily meal ideas.
Most recipes for minestrone include legumes, carrots, herbs, tomatoes. To that base you can add broth, small pasta or pieces of pasta, root vegetables fresh, nearly fresh, or frozen. Duplicate starch choices are welcome, as you will see in my batch below I used both small pasta and diced potatoes nearly ready to sprout. After all, this is a MUST GO recipe of items to use up!
Start your New Year off with a warm cup of soupa! You will make Marcus proud 👌
COTF Minestrone
(4 servings 45 minutes from pot to bowl)
Leftover chopped vegetables diced in similar sizes
Olive oil
Onion, garlic, celery, carrots, spices (all or some)
Can of tomatoes chopped (or leftover partial jar sauce 16-24 ounces)
4 cups Boiling Water (set kettle while preparing to jump start the cooking)
1 Tablespoon dried broth base beef, chicken, or vegetable
1 can cooked beans of any type such as green beans, chick peas, kidney beans
1 cup uncooked small pasta like ditalini shown or break spaghetti into small pieces
Fresh or frozen spinach
Toppings: Fresh herbs, grated cheese
Method
Heat oil, add the onions, garlic spices just briefly. Add the chopped vegetables, tomatoes, and broth. Heat to rolling boil, and reduce heat to simmer uncovered 30 minutes. The last 15 minutes add the cup of pasta and spinach. Total cooking time of 45 minutes. Serve with a sprinkle of fresh herbs and grated cheese.
It will be a Happy New Year!
Buon appetito!
