Zuppa Minestrone

One way to make minestrone

Ingredients:

1 zucchini

1 carrot

1 celery stalk

2 cups vegetable broth

1 can of kidney beans

1 can of great northern (white) beans

1 can crushed tomatoes

any type of small shell pasta

basil

1 tbs olive oil

garlic

salt n peppa'

Method:

saute garlic in olive oil

add zuch., carrot, celery, add a little salt 

(in large pot) add broth, tomatoes, beans, basil, broth

add sauteed veg

let that goodness boil

separately cook your pasta, 

add to your soup after about 30 minutes

serve with fresh parm on top and a crunchy bread for scarpetta

Minestrone is so wonderful because 1) it knows no season 2) there is no actual recipe 3) you feel super Italian just saying it.

1. You can have this soup on the hottest day of summer with half a loaf of Mancini's, say "Thanks Nana," immediately go swimming, and it be totally appropriate. You can have this the day after a stomach flu has left your belly a desolate wasteland of soda water and tears, and it will replenish your soul.  You can have this soup at your wedding for Christ sakes, and everyone will say, "Damn, that's a ballsy bride."

2. There is no actual recipe for this soup, albeit the inclusion of a type of bean and the tomato base. I'm all about recipes that encourage the "on hand" ingredient. You got squash to get rid of? Throw it in the pot. Any vegetable added is your call. Hell, any meat is your call.  Now, I can not personally say I have ever had a minestrone with meat, but that's not to say it can't or hasn't been done.  The world is your soup oyster, my friend, crack it open.

3.The key to feeling Italian while saying this is to raise both hands, bringing each pointer to its respective thumb letting the three remaining fingers on each hand, straighten out, together, while giving the air a massage with your palms.  (you should have seen me, just now, sitting at my computer, comically doing this over and over to find the words to describe the action. No doubt the neighbors at calling CPS right now.) If you really want to impress your friends as to how Italian you are; Ladies, considering growing your moustache out, and Gentlemen, move back in with your parents. 

Hey, also...

I used dried basil, but I think fresh basil would really make it pop.  While I bring up basil, let me just say that fresh basil and cherry tomatoes tossed in olive oil and served on a crunchy baguette is my desert island food.  All day everyday and you wouldn't hear me complain.  Bruschetta...I'll name my next kid Bruschetta, I love it so much.