Minestronesoep

VOORGERECHT

In de winter kan ik soms echt hunkeren naar minestrone soep. Misschien een schreeuw van mijn lichaam om het gemis aan vitamine D te compenseren met een overdosis aan groenten.

Het bereiden van deze soep is een oefening in het betere hak- en snijwerk, maar als je de Parmezaanse kaas ziet wegsmelten in de hete soep, weet je waarom.

Voor een extra portie nostalgie kan je er lettertjespasta aan toevoegen.

Het recept is overgenomen van de Vlaamse keukenheld Jeroen Meus, en mogelijks legt hij het iets beter uit: https://dagelijksekost.vrt.be/gerechten/minestrone

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Minestrone Soup

In winter, I can really crave minestrone soup. Maybe it’s my body crying out for vitamin D, trying to compensate with an overdose of vegetables. Making this soup is an exercise in proper chopping and cutting, but the moment you see the Parmesan melting into the hot broth, you understand why it’s worth it. For an extra dose of nostalgia, you can add alphabet pasta.

This recipe is taken from Flemish kitchen hero Jeroen Meus, who might just explain it a little better himself.

3 firm potatoes
2 celery stalks
2 carrots
1 onion
7 oz bacon, in cubes
12 cups chicken broth (3l)
14 oz diced tomatoes
3 oz tomato paste
thyme
1/4 white cabbage (or pointed cabbage)
7 oz peas
1 zucchini
5 oz Parmesan cheese
1/2 bunch flat-leaf parsley
1 garlic clove
5 oz white beans
4 sage leaves
4 bay leaves

1. Place a large stew pot or soup kettle over medium heat. Add a drizzle of olive oil and heat it up. First, sauté the chopped onion and celery in olive oil. Add the peeled and crushed garlic as well. Stir the pot regularly while cooking. Peel the carrots, cut them into pieces, and add them to the pot. Let the bacon cook along with the vegetables. Shred the white cabbage into thin strips. Peel the potatoes and cut them into cubes. Add to the pot.

2. Tie together a bouquet garni (herb bundle), with the bay leaves, thyme, half of the parsley, and the sage leaves and add it to the vegetables.

3. Add the concentrated tomato paste. Stir it into the vegetables and let everything cook for a few more minutes.

4. Add the canned diced tomatoes, along with the white beans. Pour the chicken broth over the vegetables, stir the soup, and let it simmer gently over low heat.

5. Cut the zucchini into cubes. Add it to the soup. The peas can be added as well.

6. Put the lid on the pot. Let the minestrone simmer gently for about an hour to allow the flavors to develop.

7. Serve the minestrone in a large deep bowl and sprinkle with chopped parsley and a generous amount of Parmesan cheese.