In some shape or form, Minestrone will appear on most Italian tables throughout the year – even once a week. Every region favours their recipes, from Alessandria to Romagna, Milan to Sicily. The season and region dictate the soup’s ingredients – vegetables, herbs or legumes with sausage, fatty prosciutto or meatballs. Spring is a while away, so chilled by winter – time for a warming winter version.
A Good Minestrone?
I read somewhere that the key to a good minestrone is to taste all the ingredients, but nothing in particular. It is a delicious blend of what the season offers.
Elizabeth Luard clearly states in her European Peasant Cookery that “the vegetable, herb and pasta content is open to any variation you please as long as all three elements are present.” Many recipes call for a concentrated beef broth. Others rely on the flavour created by the vegetables, perhaps with prosciutto or a chunk of Parmesan rind. I have read that the best Minestrone is made in the stock after boiling ham or borlotti beans. Thicken Minestrone with anything from lentils, rice, dried haricot beans, and pasta.
Elizabeth David’s book Italian Food has FOUR different recipes for this marvellous dish. Derived from minestra, ‘soup’—or literally ‘that which is served’—the most famous recipe is ‘minestra maritata’, or wedding soup. However, contrary to popular belief, the marriage is between the meat and the greens—not soup served at a wedding.
So, herein lies the success of the Minestrone – the perfect marriage of seasonal ingredients.
Method
There are a few basic rules, but after that, use your imagination and enjoy cooking seasonal, local produce. Build the flavour by starting with a soffrito, then gradually add the ingredients according to their cooking times. Adding every vegetable under the sun is tempting, but be mindful of the combinations.
Minestrone is easy to make; give each stage a little time. Conjure up a minestrone for those evenings when you are unsure what to create – it can gently build its magic while you do something else!
Farro and Black-Eyed Beans
Beans have appeared in many recipes recently—ditto pasta. I thought I would make a change and add Farro and a handful of small black-eyed beans. Farro is a super nutritious grain—reputedly better for you than rice. It imparts a great, nutty taste to the soup.
Winter Minestrone with Escarole
One great addition to the winter minestrone is the wonderful escarole (or curly endive). This slightly bitter, firm, crisp lettuce is delicious raw but equally delicious as an addition to our soup.
Feel free to drizzle over a parsley pesto a little grated cheese or finely sliced cheese. I could also say to accompany it with crusty bread, but it is so filling, you may not need to.
It keeps well in the fridge for 2-3 days. The winter version, for sure, almost tastes better the next day.
Winter Minestrone with Farro
Equipment
- 1 Large heavy based casserole dish or dutch oven
Ingredients
Winter Minestrone guidelines – the soffrito is essential – then experiment with local and seasonal options
- 2 medium carrots – one grated and one finely cubed
- 1 large onion – sliced very thinely
- 1 rib celery including plenty of leaves – finely sliced
- 30 g butter
- 1 med leek – sliced diagonally into biteable pieces
- 1 large fennel bulb – finely sliced
- 1 big handful parsley – roughly chopped, including stalks
- 1 large chunk of parmesan rind or prosciutto good quality Italian sausage
- 3 cloves garlic – smashed and roughly chopped
- ¾ tsp fennel seeds swap with oregano and rosemary – herbs de Provence or a bouquet garni
- 2 bay leaves
- 1 tsp red pepper flakes
- 1/1½ litres water or stock of choice I used water as the soup produced enough flavour without needing a stock
- 1 tin plum tomatoes
- 2 tbsp tomato puree
- 1 generous cup farro for a hungry crowd, go for 1½ cups
- 1 cup cooked black-eyed beans – or beans of choice
- 2 handfuls Escarole or winter greens of choice
- olive oil
- salt and freshly ground pepper
Garnish
- 1 handful shaved parmesan for serving
- small handfull parsley – finely chopped for serving
Instructions
- Prepare all your vegetables. Keep separated so you can add individually.
- Start with the soffritto. In a generous amount of olive oil and butter, add the onion, celery (NOT leaves), bay leaves, red pepper flakes and grated carrot. Sweat until golden and soft.
- Add the fennel seeds, garlic, farro, diced carrot, a generous grating of black pepper, leek, fennel and tomato paste. Cook for 4-5 minutes until the vegetables are soft and beginning to caramelise. Add the parsley, celery leaves, and tinned tomatoes. Set over low heat and add the parmesan rind, and 1.2 litres of water or stock.
- Add the black-eyed beans after about 30 minutes or when the vegetables and farro are soft. If necessary, add more water. If you are using winter greens, add them at this stage. Escarole is added at the last minute.
- Your soup should be ready after about 40-50 minutes. Test for seasoning and add salt and/or pepper. Five minutes before serving, add the escarole*—Stir well and cook until soft. You can cook the soup in the morning and then reheat it later. It is even better the next day.
- Serve the Minestrone piping hot so the parmesan shavings melt into the top of the soup. Garnish with parsley.
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