Minestra is a soup containing rice or pasta with vegetables or beans cooked in broth or water. With the flick of a suffix, the name changes to minestrina or minestrella, a light, clear version, while a minestrone is thick. This hearty minestrone is one I adapted from a recipe leaflet distributed by a Tuscan winemaker. I liked the fact that the recipe contains sage and fennel, which add a lot of flavor. Tuscans serve it at room temperature with a drizzle of extra-virgin olive oil, but I like it hot with freshly grated cheese.
Serves 6
INGREDIENTS:
- 1 large onion, coarsely chopped
- 1 medium carrot, peeled and coarsely chopped
- 1 celery rib, coarsely chopped
- 1 small fennel bulb, trimmed and coarsely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon finely chopped fresh sage or 1 teaspoon crumbled dried
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons tomato paste
- 2 cups cooked chickpeas (see recipe) or drained canned chickpeas
- 3 cups Rich Vegetable Broth or chicken broth
- 3 cups water
- Salt and freshly ground pepper
- 4 ounces broken spaghetti or small pasta, such as tubetti or tiny shells (about 1 cup)
- ½ cup freshly grated Pecorino Romano or Parmigiano-Reggiano for serving
INSTRUCTIONS:
- In a large pot, cook the onion, carrot, celery, fennel, garlic, and sage in the olive oil, stirring occasionally, until the vegetables are tender and golden, about 10 minutes.
- Stir in the tomato paste and cook for 2 minutes.
- Add the chickpeas, broth, and water to the pot. Bring to a simmer and cook for 1 hour, or until the vegetables are very tender.
- Mash some of the chickpeas with the back of a spoon to thicken the soup.
- Season with salt and pepper to taste.
- When the soup is almost ready, add the pasta and stir well.
- Cook, stirring occasionally, until the pasta is tender. If the soup is too thick, stir in a little warm water.
- Taste for seasoning.
- Serve the soup sprinkled with the grated cheese.
