ALICE WATERS'S SEASONAL MINESTRONE
Alice Waters often recommends that cooks master a good minestrone. It's communal and seasonal, two pillars on which she has built her cooking career. This summer recipe came from the cookbook that is her top seller: "The Art of Simple Food." It uses the best of the season's green beans, tomatoes and squash. In the spring, fresh peas, asparagus and spinach would make a good vegetable trio, with some fennel standing in for the carrot in the sofrito. In the fall, cubes of butternut squash, a small can of tomatoes and a bunch of kale would star, with rosemary and a little chopped sage instead of thyme for seasoning. Winter might bring a soup built from turnips, potatoes and cabbage. If the turnips have greens, add them, too. Start with a large pot that has a heavy bottom. Always cook the vegetables through, about 10 minutes. They should look good enough to eat on their own. Add the beans about 10 minutes before serving. A cup or two of cooked pasta can be stirred in at the last minute. Don't overcook the pasta. The olive oil and cheese garnish should be added once the soup is in the bowls. Ms. Waters likes to pass those at the table, once everyone is served. Pesto makes a lovely garnish, too, and gives a garlicky, herbal punch to the soup.
Provided by Kim Severson
Categories dinner, for two, lunch, soups and stews
Time 2h45m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Soak the beans overnight in a large pot, covered by several inches of water.
- The next day, simmer the beans 2 hours or until tender. Drain and set aside, reserving the cooking water.
- Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for about 10 minutes, or until onion is translucent. Add the garlic, thyme, bay leaf and salt. Reduce heat to medium-low and cook, stirring often, for 5 minutes longer.
- Add 3 cups water and bring to a low boil. When boiling, add the leek and green beans. After 5 minutes, add the zucchini and tomatoes. After 15 minutes, add the spinach and beans and cook for 5 more minutes. If the soup is too thick, add water (reserved bean water is good).
- Remove the bay leaf and bare thyme sticks and adjust the seasoning, if necessary. Serve in bowls, each garnished with grated Parmesan cheese or pesto.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 393 milligrams, Sugar 5 grams
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Mdjwel Mdjwel
[email protected]This soup is delicious! I love the combination of vegetables and the broth is so flavorful.
Rasel Hosain
[email protected]This soup is a great way to use up leftover vegetables. It's also a great meal for a cold winter day.
Bonnie Mork
[email protected]I've made this soup several times now and it's always a hit with my family. It's a great way to get your kids to eat their vegetables.
chathur chandana
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. It's so delicious and comforting.
Indra Sedai
[email protected]I'm not a vegetarian, but I really enjoyed this soup. It's hearty and flavorful, and it's a great way to get your daily dose of vegetables.
FugginTV
[email protected]This soup is so easy to make and it's always delicious. I love that I can use whatever vegetables I have on hand.
dan luke
[email protected]I made this soup for a potluck and it was a huge hit. Everyone loved it!
Osunkoya Tomisin
[email protected]This soup is a great way to use up leftover vegetables. It's also a great meal for a cold winter day.
Amanda Calitz
[email protected]I've never been a big fan of minestrone, but this recipe changed my mind. It's so flavorful and satisfying.
Felly Nyamboki
[email protected]This is my new favorite minestrone recipe! It's so easy to make and it's always a hit with my family.
T C
[email protected]I was disappointed with this soup. The vegetables were overcooked and the broth was too thin.
Glenn Carrigan
[email protected]The recipe was easy to follow and the soup turned out great. I especially liked the addition of the pesto.
Sakib Sakiba
[email protected]This minestrone was a bit bland for my taste. I had to add some extra salt and pepper to make it more flavorful.
Ernest joy
[email protected]I love how this soup is so versatile. I can add or remove vegetables depending on what I have on hand.
Gilbert Huizar
[email protected]This soup is amazing! The flavors are so well-balanced and the vegetables are so tender.
Sita Ram
[email protected]I've made this minestrone a few times now and it's always a hit with my family and friends. It's a great way to use up leftover vegetables and it's always delicious.
MD Bashar Mirda
[email protected]This minestrone was a delightful blend of fresh, seasonal vegetables. The broth was flavorful and the vegetables were cooked to perfection.