I grew up in Ohio and spent a good part of my life in Cleveland, a city known for its wonderful ethnic neighborhoods.
Mom-and-pop Irish, German, Greek and Italian restaurants are nestled into their respective locales, and you feel like part of the family the minute you walk in the door. And, oh, the wonderful smells!
But for me, the Italian restaurants (check out the Little Italy neighborhood next time you're in Cleveland) took me to places I loved best, food-wise, and they still do.
One of the most common menu items in any Italian restaurant is minestrone, a soup that can be served as a first course or a main course, depending on your appetite.
Over the years I've made an informal study of minestrone and have found quite a range of tastes - from fabulous to OK (I've never met minestrone I didn't like).
Without doing formal research, I simply determined that quality and taste depend on the cook, and I was half-right.
To the question, "Is there a traditional recipe for this classic soup?" the answer is, "It depends on whose Italian grandmother you ask."
Still, I wanted to know the scoop on this soup, so I will share a few facts about minestrone, and one real Italian recipe. Here goes!
Minestrone means "big soup" (with lots of goodies) to Italians, but the word originated from "ninestra," which means "to dish-up or serve."
Many people think minestrone originated in the northern region of Italy, specifically Milan; thus, the name, Minestrone Milanese. It is served most often when and where fresh vegetables are plentiful - for vegetables, along with beans and pasta, are the heart of the soup.
As the recipe changes from cook to cook, a favorite herb may be added or a different bean may be substituted, making this classic soup a savory variation on a traditional theme.
You've had that happen when you follow a recipe, but it never tastes quite the same! This is very true of minestrone, and one of the reasons you can enjoy it with the vegetables that are currently in season.
There are many recipes for minestrone, some with tomatoes and some with bits of meat. But here is a classic of the Italian tradition.
Enjoy as a first course for your Thanksgiving feast, while the turkey is waiting to be sliced.
(serves six to eight)
Minestrone Milanese
9 cups vegetable stock, beef stock, or water if you must
One small onion, minced
One clove garlic, minced (or to taste)
Fresh basil leaf to taste, minced
2 tablespoons fresh minced parsley
3 tablespoons olive oil (butter can be substituted)
Three medium potatoes, diced
Two zucchini, diced
One-half small cabbage, shredded
1 cup fresh green peas (frozen can be substituted)
Two carrots, diced
Two large stalks celery, diced, with leaves
2 cups pea beans or small beans, cooked
1/2 cup chick peas, cooked (also called garbanzo beans which you can buy canned)
1/2 cup red beans, cooked
One cup small elbow macaroni, cooked
2 tablespoons orzo (oat shaped macaroni)
Salt and freshly ground pepper to taste
(The above recipe does not include tomatoes. If you prefer a tomato-flavored soup, you can add fresh or canned. Taste first and see what you think.)
Bring stock or water to a rolling boil.
Gently sauté minced onion, garlic, basil and parsley in oil, but do not brown. Add to boiling stock, and reduce heat to medium.
Add potatoes, zucchini, cabbage, peas, carrots, celery, cooked beans, pastas, salt and pepper.
Cook slowly over medium heat for 30 to 45 minutes to desired tenderness.
Serve in deep soup bowls, and sprinkle generously with freshly grated parmesan cheese.
Delicious served with chunks of toasted garlic bread.
About stock: Save the water from your cooked vegetables (Swiss chard, broccoli, spinach, etc.) by freezing. It makes a delicious and healthy stock for soup.
Kathryn Hack is a former Madison Valley resident. To reach her, e-mail kathrynhack@comcast.net.[[In-content Ad]]
