Sunday, April 18, 2010

Minestrone for All Seasons

We've already discussed how we make a minestrone around here (hint: recklessly), so I'm just here to argue that a hearty vegetable soup is as good in April as it is in November. (Particularly on a 40-degrees and rainy long weekend.)

Our formula this time was aromatics (onions, parsnips, carrots, garlic) + long-cooking vegetables (potatoes, sweet potato, kale) + broth and canned tomatoes + quick-cooking vegetables and add-ins (green beans, parsley, canned red and white kidney beans, fried tofu cubes, Asiago cheese).


1. Epicurious offers a minestrone recipe for winter, autumn, summer, and late summer, but none for spring.

2. The Epicurious winter minestrone recipe suggested caramelizing tomato paste before adding it to the soup. Jack attempted to replicate the idea by browning our canned diced tomatoes in a skillet. We're not sure what effect that had, but it kept him out of trouble for a while.

3. It's hard to stir the minestrone when you've filled the pot to the brim with vegetables. However, the leftovers have so far warmed me up after a run in the 40-degree rain and carried us through an impromptu dinner party, so I can't in good conscience advocate making less.

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