Minestrone di Kristeva

They say that a vegetable soup will let you know which part of Italy you are in as precisely as a map would. In southern Italy theirs leans heavily on tomato, garlic, and olive oil, and will typically contain pasta. Those closer to the centre of Italy that are heavily fortified with beans. To the north they add rice, along the Riviera fresh herbs, and likely there are as many variations of this traditional soup as there are cooks in the country.

Mine will just be delicious where ever you decide to make it. And, in the spirit of whimsy, is flexible enough to put your own spin on it and give in to the seasonal veggies as they arrive.

Ingredients

1/2 cup olive oil

3 tablespoons of butter

1 cup sliced yellow onion

1/2 lb each ground beef & ground pork

1 cup thinly sliced carrots

1 cup chopped green pepper

2 cups diced potatoes

1.5 cups cannellini beans (pinto will also work if you cannot find cannellini)

2 cups dice zucchini

1 cup chopped green beans

3 cups shredded savoy cabbage (regular will do also)

1-2 tablespoons each of fresh chopped basil, oregano, and thyme

6-8 cups homemade meat broth

The crust from some parmesan cheese (I save them up in the freezer year round for use in my soup)

1 can Italian tomatoes with their juice

Salt & Pepper to taste

1/2 cup freshly grated Parmesan for garnish when serving

Directions

Step 1: Fry onion in the oil and butter until it is pale gold but not browned. Add the ground beef and pork and fry until browned. Add the diced carrots and cook for 2-3 minutes until soft. Repeat this process for all the veggies. Finally add the cabbage and cook for 10 mins. Finally add the fresh chopped basil, oregano, and thyme.

Step 2: Add the meat broth, the cheese crusts, and the tomatoes and their juice. Cover and cook at a very slow boil for at least 3 hours. Topping up with water as necessary.

Step 3: Fifteen minutes before the soup is done, add the cannellini beans. Stir for the final few minutes. Remove the parmesan crusts. Remove from heat.

Step 4: Stir in the grated cheese and serve immediately. Or reserve the cheese and serve it in individual bowls.

This delicious hearty soup is perfect when served with a nice crusty loaf of Parmesan sourdough bread and a glass of Stolen Harvest Saskatoon Berry Syrah or Fruits of the Forest mead.

Minestrone is even better served the next day. Bien Provecho!