This tuscan minestrone is a compilation of the favorite minestrones we encountered during our travels in the Tuscan region of Italy. We spent a Thanksgiving in a very cold castle in central Tuscany a few years back, and the minestrones were fabulous. As a result, minestrones have become a fall and winter staple for us. We've made this basic recipe a bunch of times, each time with at least one minor change to "get it a little closer!"
Great with crusty ciabatta bread!
Directions
In a large pot, sweat the vegetables in olive oil until soft:
- 2 tablespoons olive oil
- 1 onion, chopped
- 5 cloves garlic, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1/4 cup pancetta or bacon bits
- 1 pinch of salt
Add:
- 1/2 head cabbage, chopped
- 1 large potato, cubed
- 1 can (15 oz) stewed tomatoes, diced
- 2 sprigs fresh rosemary
Simmer for about 15 minutes and then add:
- 1 can (15 oz) cannellini beans
- 2 cans (15 oz each) beef stock
- 1 parmesan cheese rind (optional)
Simmer for about 20 minutes and then stir in:
- 2 tablespoons fresh italian parsely, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
Simmer an additional 5 minutes and serve.
Kids!
Lots of opportunity to find ingredients, chop veggies, open cans, and measure and stir!
Notes...
This minestrone is modelled after the fine examples served in the Tuscan region of Italy. Characteristic of these soups are NO pasta, and lots of cabbage, along with other vegetables and beans in a beef and tomato broth. Remarkably, the olive oil stirred in at the end makes a noticeable difference in the taste - try drizzling some directly into the soup after ladeling it into a bowl. You will notice the extra flavor it gives to the soup! The cheese rind, if you have one kicking around, is really good too. Throw them in the freezer when you finish a chunk of cheese, and then bring them out when making soup.