Minestrone is really just a hearty vegetable soups, particularly for this time of year when many tasty root vegetables are available. Turnips, rutabagas, and celery root give a distinctive flavor. There is really no trick to good minestrone, just good ingredients. Some Italian cooks add pasta, beans, or rice to the soup, but I have never bothered. If you prefer, you can use small elbow macaroni.
Minestrone
* 1/2 can San Marzano tomatoes
* 2 stalks celery chopped (the local varieties at farmers’ markets are best, for they have the most flavor)
* 2 medium onions, chopped
* 3-4 Tbsp. olive oil
* 1/4 lg. celery root, peeled and cut into quarters
* 3-4 lg. fresh carrots (again the local varieties at the farmers’ market are best – very high flavor, nothing compared to store-bought)
* 1/2 turnip, halved or quartered
* 1/2 rutabaga, halved or quartered
* 4-5 cups chopped cabbage
* 2 tsps. each dried basil, oregano, thyme, and rosemary
* 2 tsps. garlic flakes
* 1 lg. bunch fresh basil
* 1 lg. bunch fresh parsley
* 2 cubes vegetarian low sodium bouillon
- Sautee the onions and celery in the olive oil until the celery is soft
- Add the parsley and fresh basil, and stir over medium heat for about 5 min.
- Add all the vegetables and the canned tomatoes
- Add the dried spices and stir the mixture well
- Set to a simmer and cook until the vegetables are done. About 45 minutes or until you can easily poke a fork through the carrots.
- Plate in bowls and grate fresh parmesan over each dish
- SERVE
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