Before there was the “Contessa” there was the “Silver Palate”. THE NEW BASICS COOKBOOK by Julee Rosso and Sheila Lukins became my Go-To in the late 80’s and early 90’s, supplanting “The Joy of Cooking”, which had a prominent position on my mother’s cookbook shelf. At 849 pages (including the Index), it is really more of an encyclopedia, complete with a Glossary of Cooking Terms in the back (personally, I would have put this at the beginning so that new cooks could educate themselves before embarking on a recipe, but I digress). I still have their roasting charts bookmarked and go to them occasionally even thought I can easily go to Google for this information.

I recall making their Minestrone Soup during a snowstorm in the early 90’s. We lost electricity and since we had an electric cooktop, it had to wait until the next day. We invited our neighbors across the street over to thank them for hosting us at their generator powered house for wine and snacks while we were in the dark. With the power restored, I heated up the soup and found it needed more liquid for all of the vegetables that the recipe called for. I made a few adjustments and whipped up a Caesar Salad, sliced a crusty loaf and opened a bottle of red wine . . . A comforting dinner was ready in minutes. Over the years, I have developed my own recipe, preferring olive oil to the rendered salt pork that their recipe calls for, adding and deleting according to my own “palate”. I encourage you to do the same . . . if there’s something you don’t care for, omit it, something you think would make a great addition, add it . . . I’d just love to know what you did so I might try it myself. 😊

MINESTRONE SOUP

ktinakelleher

This hearty soup is sure to satisfy on a cold day (as I type this it is -5* in Chicago). Whether a quick lunch or with a salad for dinner, it provides protein and will fill you up thanks to the beans, making it a great vegetarian/vegan meal. Some versions call for potatoes, but I have found that I prefer it without as the potatoes absorb too much liquid and become mushy in subsequent days. Other versions call for pasta, but again, I find it just becomes limp and doesn't really add anything, but you do what suits you and make it your own!

Print Recipe

Course Soups

Cuisine Indian, Mediterranean, Soup

Servings 16 Hearty Bowls (8 quarts)

Equipment

• Chef's Knife
• Cutting Board
• Large Stock Pot (8 quarts or larger) I use a 9 quart Le Creuset

Ingredients

  

• 4 TBSP Olive OIl Extra Virgin
• 2 Cups Onions, diced (1 large onion)
• 2 Leeks, trimmed, quartered and cut into 1/4" dice (white part and 3" of green)
• 2 Cups Celery, halved lengthwise and cut into 1/8" dice (4 – 5 stalks)
• 2 TBSP Garlic, finely minced (4 cloves)
• 1 tsp Crushed Red Pepper flakes
• 2 Cups Carrots, cut into 1/4" dice (halve at thick end) (4 medium carrots)
• 2 Cups Zucchini, quartered lengthwise & cut into 1/4" dice (2 medium zucchini)
• 2 28 oz Cans Fire Roasted Diced Tomatoes with juice (I use Muir Glen brand)
• 4 Cups Cabbage, cored and cut into 1/4" shreds (about 1/2 small or 1/3 medium cabbage)
• 1 15 oz Can Red Kidney Beans, drained and rinsed
• 1 15 oz Can Garbanzo Beans (Chick Peas), drained & rinsed
• 1 Cup White Wine
• 2 tsp Dried Oregano
• 2 tsp Dried Basil
• 8 Cups Chicken Stock (2 32 oz cartons)
• 4 Cups Vegetable Stock (1 32 oz carton)
• 1 1/2 tsp Kosher Salt
• 1 tsp Black Pepper, freshly ground
• Parmigiano Reggiano to serve

Instructions

 

• Place leeks in a small bowl and cover with water to rinse the sand. (I usually place in a handheld strainer so I can just lift the rinsed leeks right out of the bowl.)
• Heat oil in over medium heat and add the onions and celery. Cook for about 3-4 minutes until the onions are just starting to soften, stirring frequently.
• Add the leeks, stir to blend and cook for 1 minute.
• Add the garlic and crushed red pepper flakes. Stir to blend and cook for 1 minute.
• Add the carrots, stir and cook for 2 minutes.
• Add the zucchini, stir and cook for 1 minute.
  
• Add the tomatoes and their juice, the wine and spices. Stir to blend.
  
• Add the stocks and bring to a boil. Once it is boiling, add the cabbage, stir well, then reduce the heat and allow to simmer, partially covered for 30 minutes, stirring frequently.
  
• Add the beans, stir and cook for an additional 15 minutes. Taste for seasoning.
• Serve in bowls with a generous sprinklng of grated Parmigiano Reggiano.
  

Notes

KTINA’S TIPS

• While you can serve this right away, I find it is actually better if you let it sit for a few hours or overnight off the heat to allow the flavors to develop.  Bring it back to a boil just before serving, testing to make sure it is uniformly hot.
• I prefer my vegetable to have a bit of bite (not mushy), so I don’t cook it longer than specified.  It helps to have all of the vegetables cut to a fairly uniform size, which for me is 1/4″ dice. 
• Place your soup bowls in a warm (200*) oven while the soup heats to ensure it stays hot while you are enjoying it.
• Serve with crusty bread and a salad for a light, yet hearty meal that is sure to warm you up on a cold winter night. 
• This makes a lot, so I package it up in quart containers and keep a couple in the fridge for lunches and share with friends. 

Keyword Clam Soup, Minestrone