This is a soup that I make when I have a large amount of items that need to be used up quickly. One of the places I learned how to improvise on soups and stews was a cookbook I have had for many years. The Italian Country Table (1999) by Lynne Rossetto Kasper (of The Splendid Table) shares Italian farmhouse cooking recipes. The recipes use basic affordable ingredients and she gives a variety of substitutes and alternatives if you don’t have a specific ingredient. It is loaded with recipes for nutritious food using fresh produce, pastas and grains, meats, and dairy items. I can always find a recipe to use up random ingredients in my refrigerator and pantry in this book.
.
My Kitchen Sink Minestrone
This is my version of a minestrone wihtout pasta
Ingredients
- several slices of pancetta or bacon cut into small pieces
- one medium onion chopped finely
- about 1 cup finely chopped celery
- 4 to 6 large carrots peeled and chopped into small pieces
- 1/2 of a large butternut squash peeled, seeded and cubed
- 6 small to medium sized golden potatoes (I leave skins on these) cubed
- 2-3 cups cooked kidney beans (can use canned). I cook these in my Instant Pot the day I need them.
- Herbs… basil, oregano, garlic, salt and pepper. I am generous with all of these (except salt) and you can use fresh or dried of any or all of them. If using fresh garlic then mince it.
- 2 32 oz. boxes beef, chicken, or vegetable broth. If you make your own then us an equal amount or half broth and half water.
- 1 Large can of crushed tomatoes (28+ ounces)
- Some kind of green leafy favorite… about 2-3 cups of raw spinach, Kale, Bok Choy, or other green of choice
- Olive oil for sautéing.
- 1 small package small pasta (this is optional if you are staying away from wheat or high carb items leave it out)
Directions
- The first thing I do when making any soup is heat the pan, add the oil after it heats, and then start with the base of onion, celery and carrot. In this one I also add the cut up bacon to sauté with the veggies.
- After veggies are sauteed add the herbs… oregano, basil, garlic, some salt and pepper.
- Add the squash and cook it some to soften a little.
- Once that is incorporated add beans and crushed tomatoes.
- Once everything is incorporated well I add the liquid… water or broth or a combination of both works nicely and bring to a simmer.
- The last thing I add before fully cooking are the potatoes and then I let the soup cook until all the veg is soft. I let it go for a long time…. an hour or two to let some of the liquid cook off to thicken the broth so it’s not a thin soup. The potatoes help to thicken it.
- If you are adding a small pasta this would be a good place to add it or you can add it just after you add the broth/water to the pot and bring it to a boil. Don’t add the pasta until the broth/water is fully hot and even starting to boil.
- Add the green of your choice just before serving because it will wilt quickly and you don’t want it to disintegrate.
- If you want to add some kind of meat to this you can chop up some Kielbasa sausage, add some Italian ground sausage or chorizo, some cooked pork or chicken. It is a very flexible meal. Use what you have on hand and see what happens.
An excerpt from the book on improvising a minestrone can be found here. It is straight out of the book and very helpful!
The first thing I do when making any soup is heat the pan, add the oil after it heats, and then start with the base of onion, celery and carrot. In this one I also add the cut up bacon to sauté with the veggies.
At this point I add the herbs… oregano, basil, garlic, some salt and pepper.
Once the bacon has cooked a little and the veggies are softening I add the squash and cook it some to soften a little.
Once that is incorporated I add beans and crushed tomatoes.
Once everything is incorporated well I add the liquid… water or broth or a combination of both works nicely and bring to a simmer.
The last thing I add before fully cooking are the potatoes and then I let the soup cook until all the veg is soft. I let it go for a long time…. an hour or two to let some of the liquid cook off to thicken the broth so it’s not a thin soup. The potatoes help to thicken it, too.
If you are adding a small pasta this could be a good place to add it or you can add it just after you add the broth/water to the pot and bring it to a boil. Don’t add the pasta until the broth/water is fully hot and even starting to boil.
Add the green of your choice just before serving because it will wilt quickly and you don’t want it to disintegrate
If you want to add some kind of meat to this you can chop up some Kielbasa sausage, add some Italian ground sausage, or some pork or chicken to it. It is a very flexible meal. Use what you have on hand and see what happens.
I serve most of my soups/stews with sides like a salad, some kind of quick or yeast bread, crackers and some kinds of add ins like cheese, avocado, a slice of lime, some parsley, basil, cilantro, or whatever goes with that kind of soup. Tonight’s side is a Pampered Chef recipe I have used for several years… A No-Knead Italian Bread. If you don’t have a Deep Covered Baker a Cast Iron Dutch Oven will do the trick. The sky is the limit with this kind of soup. Use what you have on hand and see what happens. We had a bit of a cold snap come through this week so soup has been on my mind a great deal and I hope to share more with you as we move through the autumn season into winter.
Do you have a favorite soup or stew you love to eat on cold days? Do you have a favorite cookbook you would like to share? I hope you try this recipe and enjoy it. It is a little labor intensive on the chopping side but it is very worth it for the cozy comfort it brings. Even without the meat it will stick to your ribs on a cold night.
Let me know if I need to make a correction… sometimes I leave something out or am not clear on something. Humans make mistakes so feel free to let me know if you need clarification.
Until next time…
Enjoy!
~Leann
Leave a Reply