Hot minestrone soup soothes harried souls

Sharing a bowl of hearty soup with friends makes for a convivial, low-stress supper at this busy time of year.

Soup is the ultimate comfort food and one of the foundations of Italian cooking. Minestrone, literally “big soup,” is easy to make and eminently adaptable. It gladly accepts just about any ingredient you care to toss in and delivers a satisfying meal in a bowl.

Though delectable as written, the minestrone recipe here is easily adapted to whatever is on hand. No potatoes? Try sweet potatoes, turnips or squash. Kidney, navy or garbanzo beans can replace the cannellini beans. The rind of Parmigiano-Reggiano (never throw one away) gives the soup body and infuses it witha salty, nutty flavor.

Add small pasta to the soup during the last 5 minutes, or try the rice variation given. Slice a loaf of crusty bread, open a bottle of Chianti, and supper is served.

Minestrone Soup 1/2 medium yellow onion,

finely chopped 2 medium carrots, peeled and

sliced 2 celery ribs, diced 3 tablespoons extra-virgin

olive oil 2 tablespoons butter 8 ounces cabbage (preferably

Savoy) 4 ounces green beans 12 ounces boiling potatoes

(such as Yukon Gold) 12 ounces zucchini Salt and freshly ground pepper 4 cups chicken or beef broth Parmigiano-Reggiano rind

(optional) 1 (15-ounce) can cannellini

beans, drained Place onion, carrots, celery, olive oil and butter in a 6-quart soup pot over mediumhigh heat. Saute, stirring occasionally, until onion turns golden and carrots and celery just begin to brown, 10 to 15 minutes.

Meanwhile, finely shred cabbage. Trim ends of green beans and dice them. Peel potatoes and cut into 1/2-inch dice. Trim ends of the zucchini and cut into 1/2-inch dice.

Add cabbage to sauteed vegetables, season lightly with salt and pepper and cook until cabbage wilts, about 5 minutes.

Add green beans, potatoes and zucchini. Add broth, 4 cups water and cheese rind. Bring to boil, lower heat and simmer, covered, 2 hours.

Add cannellini beans and cook 20 minutes more.

Makes 4 servings.

To make Minestrone With Rice, bring 3 cups of the soup and 3 cups water to a boil.

Stir in 1 cup arborio or other Italian rice, and cook until al dente, about 15 minutes. Ten minutes into cooking, add a dozen coarsely shredded freshbasil leaves. Serve at room temperature, drizzling each of the 4 portions with 1 teaspoon extra-virgin olive oil.

Food, Pages 26 on 12/26/2012

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