Soup Up My Soup

Food and Stuff

DJ Jayro Soup Development Team: Week Eight – Minestrone of Sound

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Dear Soup Development Team,


Out of respect for the fact that we are now probably in a re#$##*&n, I thought I would mark the occasion with Minestrone. In Italy, Minestrone is a soup referred to as cucina povera (literally “poor kitchen”) meaning poorer people’s cuisine. Also, there is no fixed recipe for Minestrone, as typically whatever is in season is used. I’ve made the soup about half a dozen times this year, and the below is how I would typically make it.



Minestrone of Sound


In a soup pan, sweat two pieces of chopped bacon for a couple minutes


Add the below, cook on medium for about ten minutes

1 cup onion, chopped

1 cup carrots, chopped

1 cup celery, minced

3 garlic cloves, minced

½ cup of cabbage, chopped

¼ cup Italian parsley chopped

¼ cup basil, chopped


Add the below, cook for 30 mins, bring to boil then cook on low

Drain and chop a can of tomatoes (canned tomatoes have more flavour)

Add a can of cannellini beans

Add 10 cups of chicken stock (home made is better, store bought works too)


Add 1 cup of shell pasta (or something similar), cook for another 15 minutes


Salt and pepper to taste


If you’re eating right away, drizzle some olive oil and garnish with grated parmesan


The flavour of Minestrone isn’t going to blow you away, but it’s a good, hearty, filling soup. Also, I find that Minestrone actually tastes better the next day, once the flavours have had a chance to come together and the stock base thickens a bit. Although dried herbs are okay sometimes, I wouldn’t use dried basil here as a substitute. Instead, if you don’t want to buy fresh you can use basil in a jar that you can find in most Asian grocery stores for about a buck and a half.


Until next week,


“made from scratch”


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