| Minestrone Soup is known just about everywhere, but it's also known to be different, everywhere you get it. It can be roughly defined as "stuff in broth". It's always a combination of vegetables, occasionally with meats or sausages, sometimes with pasta or rice, occasionally with cheese, etc. It's another one of those Italian concepts that super loose, but everyone knows what it is and what it is that makes it a minestrone, even if they can't verbalize it (much like I'm not, right now!).|
I personally consider it a chunky vegetable soup. When I make it, I always look around for whatever veggies are in season. Then, I cut them all into small, similarly shaped sizes and set them aside. Then, I take a broth of some kind (usually chicken), and bring it to a simmer. Then, I tend to find a meat (usually sausage) and sauté it with another veggie or two (usually peppers, peppers, mushrooms and/or zucchini). Then, I usually add the cut raw veggies to broth, for about 5 minutes. If I have them, and if I'm feeling good about things, I usually add a few white beans, at this point. Beans are a big part of the Minestrone lore, so it makes me feel that much more like I'm making Minestrone. I just try not to add so many it boosts the carbs by much. I usually add macaroni elbows at this time, and cook them in the broth. I also usually add the sautéed veggies and sausage to the pool. I let this all simmer and blend for a total of about 7 minutes, or until the veggies are just cooked and the pasta is al dente. Then, perhaps because I'm a nut, I add diced fresh tomatoes, fresh hand-torn basil and grated parmesan cheese. If I'm feeling spunky, and I've got it on hand, I'm also known to throw some pesto into the bowl!
When I make it, every batch is different. Listed below is something that more or less approximates a slightly more complicated version than what I usually do. What's listed below is a little more refined and balanced, with more developed flavors. I hope you like it!
Dreamfield's Nutrition Disclaimer: Due to the magic of the fiber coated matrix, a single 56 gram portion is shown as having 5 grams of digestable carbs. However, my recipe system isn't designed to display their nutrition information in the magical way in which they've been able to. As a result, I'm fudging the numbers to show 42 grams of carbs, with 37 grams of fiber. Technically, this isn't true, but it's the only way to have the math display numbers that match Dreamfield's claims.