top of page
carlaaffe

The Foodie in Me - Part II

Updated: Nov 24

Hi everyone!

Well as I promised once a month I will post and chat about one of my favourite recipes.


This one in particular is a favourite among my family and guests. As it’s getting colder and we become more reflective and appreciative of what we have.


I have no idea where I found this receipe and it has morphed ! My Mom never made soups ! HA! Well except Chicken soup.

Growing up in a Sicilian household we made what we called minestre

or la lenticchia. or fagioli. Oh boy ! Did not enjoy those dishes ! But the memories of my siblings and I trying to avoid eating the overcooked minestre.

I do recall the whole family was well fed on a shoe string budget. Just with legumes !


Here is a fabulous soup recipe that has become a staple in our home! It freezes well !


The most daunting task was actually to put down on paper the ingredients as a Sicilian we usually cook by eye!

it's an inherited gene.


Here you go:


Carla's Minestrone Soup


 

INGREDIENTS

·       4 tablespoons extra-virgin olive oil, divided

·       1 medium yellow onion, chopped

·       2 medium carrots, peeled and chopped

·       2 medium ribs celery, chopped

·       2 cups chopped seasonal vegetables (potatoes,  zucchini, , green beans or peas all work)

·       2 cloves garlic, pressed or minced

·       ½ teaspoon dried oregano

·       ½ teaspoon dried thyme

·       1 large can (28 ounces) diced tomatoes, with their liquid. (Mutti is the best)

·       4 cups (32 ounces) vegetable broth ( or water)

·       2 cups water

·       1 teaspoon of sugar

·       1 teaspoon fine sea salt

·       Pinch of red pepper flakes

·       Freshly ground black pepper

·       1 cup  pasta  cooked separately

·       1 can (15 ounces) navy beans or cannellini beans, rinsed and drain

·       Freshly grated Parmesan cheese, for garnishing (optional)

INSTRUCTIONS

1.      Warm 3 tablespoons of the olive oil in a  stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, all the other veggies and a pinch of salt. Cook, stirring often, until the vegetables have softened about 7 to 10 minutes.

2.     Add the peas , garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.

3.     Pour in the diced tomatoes and their juices, broth and water. Add the salt, sugar,  Season generously with freshly ground black pepper.

4.     Raise heat to medium-high and bring the mixture to a boil, Reduce heat as necessary to maintain a gentle simmer.

5.     Simmer for 1 hour then add  beans . Continue for 30 mins to reduce and cook. You can add more water or stock if it’s reduced too much.

6.      Note : option to cook pasta separately or add the pasta with the Beans .

7.      Remove the pot from the heat, remaining tablespoon of olive oil. Taste and season with more salt (I usually add about ¼ teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.

NOTES

MAKE IT DAIRY FREE/VEGAN: Don’t garnish with Parmesan, or use homemade vegan Parmesan.

MAKE IT GLUTEN FREE: Substitute your favorite gluten-free pasta



Enjoy my lovelies !


Carla xo




Recent Posts

See All

Comments


bottom of page