CLASSICAL MINESTRONE - The Pot Of Plenty

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By alb5049


Minestrone is the age-old Italian name for “The Pot of Plenty”. For centuries it has been the pot left on the hob beside the open fire and kept hot for 24 hours a day. As the level in the pot went down, more ingredients were added so that visitors, guests or travellers could be assured of a warm and hearty meal at any time of the day or night.

This recipe (with a few modern additions such as stock cubes and Vegemite) is over 100 years old and was passed down to me by my Italian grandmother. So with her best wishes, enjoy.

The following recipe creates several meals (serves 12) and requires a large saucepan (approx 20 cm high – or a 5 Litre saucepan). For less serves or a smaller saucepan, halve all quantities and reduce cooking times by one third.

Chef’s Tip: Never add potato to minestrone, as potato absorbs the flavours from the other vegetables and makes the soup less tasty. This hint is courtesy of celebrity chef Gabriel Gaté.

INGREDIENTS

Stage 1: 4-6 tablespoons of Olive Oil

4 teaspoons (or 4 cloves) of crushed garlic

1 Large Onion, chopped

3-4 Medium size carrots, sliced

½ a large bunch of celery, sliced

Stage 2: 4 tablespoons of plain flour

Stage 3: 1 small can of tomato paste

4 Beef Stock cubes

1 Tablespoon of Vegemite

3 Litres (12 cups) of water

A hearty sprinkle of mixed Italian Herbs or similar (Basil, Thyme, Rosemary, Parsley Flakes)

Salt and Ground Pepper to taste

Stage 4: 2 cups of any small pasta (I prefer Penne)

2 cups of shredded cabbage

1 can of chopped tomatoes (or chop 2 large tomatoes)

250 grams of chopped Bacon (or substitute Ham or Bacon bones)

Stage 5: 250 grams of chopped Broccoli

1 can of 4-bean mix (drained)

1 sliced zucchini

Stage 6: 2 tablespoons chopped fresh parsley

Parmesan cheese to garnish

INSTRUCTIONS

Stage 1:

Heat olive oil in the saucepan. Add onion, garlic, carrots and celery. Stir over low heat for 3-4 minutes, or until onion is soft but still white (do not brown the onion).

Stage 2:

Add the plain flour. Stir over low heat for 1-2 minutes until flour is combined with the vegetables.

Stage 3:

Add tomato paste, crumbled stock cubes, water and herbs. Bring to boil and then turn heat down to simmer. Add Vegemite, salt and pepper and taste until you are happy with it. Do not get it too salty.

Simmer for 20 minutes.

Stage 4:

Add pasta, chopped tomatoes, cabbage and bacon (or Ham/Bacon bones as substitute). Simmer for 20 minutes or until pasta and bacon are well cooked.

Stage 5:

Add broccoli, beans and zucchini. Simmer for 10 minutes (less if you prefer these vegetables a little crunchy).

Stage 6:

Serve. Garnish with chopped parsley and a light sprinkle of Parmesan cheese. Also delicious without the cheese, if you prefer.

BON APPETIT!

If you love the recipe please share it with your friends. If you really love it don’t clap, just throw money. Send donations to any worthwhile charity to ABC Radio 774 Melbourne, Australia care of John Fain. If not, send John any other good recipes. He loves them too.

SALUTÉ!

Allan Barker

Classical Minestrone - Recipe by Allan Barker
Classical Minestrone - Recipe by Allan Barker

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