Minestrone With Fresh Herbs
Source of Recipe
The Philadelaphia Inquirer
Recipe Introduction
Minestrone soup at Scarborough Fair
Parsley, sage, rosemary and thyme: These "Scarborough Fair" herbs, along
with basil, garlic, oregano, marjoram and selected spices (notably pepper
and sometimes saffron), are hallmarks of Italian cooking.
In authentic Italian cuisine, the accent is on seasonal ingredients, making
fresh herbs all but essential. And with many fresh herbs available
year-round at supermarkets - or in pots on your sunniest windowsill -
there's no reason, aside from cost or convenience, to use anything else.
Use only the leaves - never the stems - when cooking with fresh herbs.
Should you have to substitute dried herbs for fresh, keep in mind that their
pungency varies, depending on how they are harvested, processed and stored.
When substituting dried herbs for fresh, use from one-third to one-half
teaspoon of loosely crumbled dried herbs, or from a pinch to one-eighth
teaspoon finely ground dried herbs, for each teaspoon of chopped fresh herbs
called for in a recipe.
A natural showcase for fresh herbs is minestrone soup, thick with
vegetables, beans and pasta.
List of Ingredients
Makes 6 to 7 (2-cup) servings
2 tablespoons olive oil
1 pound mild Italian pork sausage
1 large onion, finely chopped
1 large carrot, cut lengthwise in quarters, then thinly sliced 1 stalk
celery, thinly sliced
2 cups cooked Great Northern white beans
1 large clove garlic, minced or pressed
1 red or green bell pepper, cored, seeded and chopped
1/4 cup chopped Italian (flat-leaf) parsley
1 tablespoon finely chopped fresh basil
1 1/2 teaspoons finely chopped fresh oregano
3/4 teaspoon finely chopped marjoram
1 (about 30-ounce) can tomatoes packed in tomato sauce, coarsely chopped
3 1/2 cups beef stock or 2 (14 1/2-ounce) cans regular-strength beef broth
1/2 cup dry red wine
1/4 cup pastina (tiny soup pasta)
Pinch of fresh rosemary leaves, minced
4 cups coarsely shredded fresh spinach leaves
Salt (optional)
Grated Parmesan cheese to taste
Recipe
1. In a heavy 5- to 6-quart lidded pot, heat the oil over medium heat.
Remove the casings from the sausage and crumble the meat into the pot. Cook,
stirring often, until sausage is lightly browned. Mix in the onions, carrots
and celery; cook, stirring often, until onions soften. Spoon off and discard
most of the fat.
2. Add the beans, garlic, bell peppers, herbs, tomatoes and their sauce, and
stock. Bring to a boil. Cover, reduce heat, and cook gently for 30 minutes.
3. Stir in the wine and pasta. Boil gently, uncovered, until the pasta is
tender, about 10 to 12 minutes.
4. Add the rosemary and spinach, stirring just until the spinach is wilted.
Taste and add salt if needed.
5. Serve with Parmesan cheese on the side to sprinkle over each serving.
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