Chunky Vegetable Soup

Think of this as a what-have-you soup with infinite and easy variations. You’re looking for a mix of vegetables, always with tomato, though combining “hard” and “soft” vegetables improves the results. If you have an old piece of Parmesan lying around, cut the rind into small pieces and add it along with the first batch of vegetables; it’ll become chewy during cooking and is not only edible but (not surprisingly) delicious.

Makes: 4 to 6 servings

Time: 45 to 60 minutes

INGREDIENTS:

• 1/4 cup extra virgin olive oil
• 1 medium onion, diced
• 1 carrot, diced
• 1 celery stalk, peeled and diced
• 1/2 cup chopped prosciutto or other ham (optional)
• 1 1/2 to 2 cups hard vegetables, such as potatoes, winter squash, parsnips, or turnips, peeled if necessary and cut into smaller than 1/2-inch dice
• Salt and freshly ground black pepper
• 6 cups chicken, beef, or vegetable stock (or water)
• 1 cup peeled, seeded, and chopped tomato (canned is fine)
• 1 1/2 to 2 cups soft vegetables, such as green beans, cooked dried beans, zucchini or summer squash, or dark leafy greens like kale or collards, cut into smaller than 1/2-inch dice
• 1/2 cup chopped fresh parsley leaves
• Freshly grated Parmesan cheese for garnish

INSTRUCTIONS:

1. Heat 3 tablespoons of olive oil in a large, deep pot over medium heat. Add the onion, carrot, and celery. Cook, stirring, until the onion softens, about 5 minutes. If using ham, add it and cook for another 3 minutes.
2. Add the hard vegetables to the pot and sprinkle with salt and pepper. Cook, stirring, for a minute or two, then add the stock and chopped tomato. Bring to a boil, then reduce the heat and let it simmer gently. Cook, stirring occasionally, until the vegetables are fairly soft and the tomato is broken up, about 15 minutes. (You can refrigerate the soup at this point for up to 2 days, reheating before proceeding.)
3. Add the soft vegetables and parsley to the pot and adjust the heat to a simmer. Cook until all the vegetables are very tender, about 15 minutes. Taste and adjust the seasoning. Stir in the remaining tablespoon of olive oil.
4. Serve the soup, passing the grated Parmesan cheese at the table for garnishing.

VARIATIONS:

• Pistou: Stir in 1/2 cup or more of freshly made Traditional Pesto or any of its variations.
• Pasta e Fagioli (Pasta and Bean Soup): Use half the amount of vegetables and add 2 cups cooked beans and 1/2 to 1 cup small uncooked pasta.
• Ribolitta (White Bean and Bread Soup): Purée 1 cup of cooked cannellini beans and add them to the soup. Serve the soup over a thick slice of toasted bread.
• Mulligatawny (Spicy Indian Vegetable Soup): Substitute neutral oil for olive oil, skip the ham, add ground cumin and turmeric, and substitute cilantro for parsley.

4 CREATINE TAKES ON MINESTRONE:

• Summer Minestrone: Use fresh corn kernels, zucchini or summer squash, and garnish with chopped fresh basil, mint, or thyme.
• Autumn Minestrone: Use mostly cubes of butternut or other winter squash and garnish with chopped fresh sage and toasted hazelnuts.
• Green Minestrone: Use peas, asparagus, green beans, and a mix of chopped fresh herbs like parsley, basil, dill, mint, chervil, and chives.
• Spicy Chile Minestrone: Use roasted and chopped poblanos, minced jalapeño, a mix of potato, corn, chayote, or any summer squash, and cilantro.

Enjoy the versatility of Chunky Vegetable Soup (Minestrone) by customizing it with your favorite vegetables and flavors.