Soup Nazi: Evil Minestrone
Sun Oct 9, 10:12 AM by Joseph McClune
Minestrone is the first soup I learned to cook. This traditional Italian vegetable soup is rarely anything short of fantastically delicious, and this version (mom taught me) is easy, tastes great, and feeds like, 10 people at least. It’s a little on the expensive side, but it’s definitely worth it. Evil, why? I don’t know. But it sure tastes good. You will need a pretty large pot for this too. (16 quarts should do it. Look on the bottom, pots say how big they are.) If you dont have a very large pot, i suppose you could just cut the recipe in half or in a quarter, but I am not making any promises.
Active Time: 30 minutes
Total Time: 2.5 hours
4 tbsp olive oil
1 large yellow onion diced
2-3 large carrots, peeled and diced
2-3 russet potatoes, peeled if you like, diced
1 large red bell pepper, diced
1 large zucchini, peeled and diced
1.5 cups frozen green beans (about 1/2 a bag, more if you want)
1/2 head of green cabbage, chopped roughly
1 large can diced tomatoes in their juice
10-16 cups broth (either veggie or chicken, depending on whether or not you care. Boullion works just fine)
1 parmesan rind (this really contributes flavor to the broth)
2 tbsp garlic
2 tbsp oregano
1 tbsp basil
1 large package Tortellini (the dry Trader Joe’s kind works perfectly)
Salt and Pepper
White Wine for deglazing
Directions:
The process goes like this: Add the ingredient listed, stir and cook for the amount of time in parentheses before continuing to the next step.
Heat oil over med-low.
Add garlic, brown onion (10 min)
Add oregano and basil (1 minute)
Add large splash of white wine, scrape any brown from the bottom of the pot. Stick your head in the pot and breathe in the fumes (2 minutes)
Pour glass of white wine
Add carrots (3 minutes)
Add potatoes (3 minutes)
Add red bell pepper (3 minutes)
Add zucchini (3 minutes)
Add green beans (5 minutes)
Add cabbage (5 minutes)
Add tomatoes.
Now, none of these times are exact at all. just make sure you keep stirring stuff around, scooping from the bottom so it wont burn.
Now you add the broth, make sure all the vegetables are well below the surface of the liquid, drop in the parmesan rind, get it to a gentle boil, and then set it to low and cover it. Stir every 20-30 minutes, scooping from the bottom. Leave it for no less than 2 hours. Season with salt and pepper to taste. About 30 minutes before you want to eat it, pour in the tortellini. You might need to add some broth to keep it covered.
When the tortellini is done, you are set. Eat it up in a big bowl with some crusty bread.
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