This is a combination of recipes and experience.    Long before the internet there were what we called “Women’s” magazines and provided a great source for new recipes every month.  The original sources for this included a recipe in McCall’s Magazine September 1976 and a second from the Time Life series Cooking of Italy. 

I included this in the cookbook I wrote for my family & friends in 1992.  When I got it out yesterday to make this again, I realized how much I’ve learned and changed since I wrote that little book.  The directions I wrote out were/are pitiful.  One of the things that is very impressive about Dorie Greenspan’s Baking book are the wonderfully clear and descriptive directions she gives.  No wonder my cousin’s wife Kay would call me in a panic asking for some clarification of a recipe!    I will try to make this write up with more detail if not conciseness.  

The thing I now understand from working with Cook’s Illustrated is why this recipe works so well.  I can’t count how many times I’ve made this since the first time.  Any number of times I didn’t follow the direction to only add the sautéed vegetables for the last 15 minutes.  As Cook’s does in many of their soups, sauteing the vegetables separately keeps the flavor and the shape intense and distinct.  It is worth the effort.

What seems different about this soup to me that I haven’t seen else where is the use of a whole head of cabbage.  The final soup has no strong cabbage taste but because there is so much of it and it cooks so long it disappears into the broth, it does provide the body for this soup and it is delightful.   If you try this without the cabbage, you haven’t made this soup.

This makes a lot of soup, use your large dutch oven to start cooking the beans in.  I also use my large le Creuset fryer to saute the vegetables.

Our high yesterday was 34° F and with a casserole dish of Onion-Cheese Supper Bread,  this was wonderful in front of the fire!

Minestrone Soup

1 c white Navy Beans

water to soak then water to cover & cook beans

1 small head green cabbage thinly sliced

5 c broth, chicken or vegetable

olive oil to saute vegetables up to 1/3 c

2 medium sweet onions sliced

1 c cubed potato

1/2 c cubed parsnip

1 c diced carrots

1 c sliced celery

1/2 + chopped red pepper

1 c zucchini chopped

2  tomatoes + liquid

3 cloves garlic minced

1 c peas or green beans

1/4 c chopped parsley

1/2 to 1 c rice, spaghetti or barley

salt & pepper to taste

Soak beans overnight.  I rinsed and covered them again with fresh water when I got up and then it was several hours before I drained them again, covered them again with fresh water and brought them to a boil.  Simmer for about 45 minutes to an hour.

Make sure the beans are still covered with water and add thinly sliced cabbage.   I start the cabbage covered until it wilts into the water.  Then cook it uncovered at a steady simmer, adding water as needed, stirring occasionally to keep from sticking to the bottom of the pot. 

Cook the beans and the cabbage 45 minutes before adding the 5 c broth.  I used some homemade chicken broth.  How long the cabbage takes to disappear into the cooking liquid is unknown.  It doesn’t have to totally disappear but the cabbage should be very soft and gelatinous.  You want the cabbage to provide thickness to the body of this soup.  The actual thinly sliced cabbage should not be part of the texture.

I saute the vegetables in the order I have listed above:

Saute the onions & a little salt by themselves and remove to a bowl when lightly caramelized. 

The potatoes, parsnips and carrots I add one at a time allowing the one to cook a few minutes before I add the next and then remove them to the bowl with the onions.

The celery, red pepper and zucchini are sauteed all together and removed to the veggie bowl.

Turn the heat down to medium/low heat to saute the minced garlic about 30 seconds and then add the tomatoes and their juice; allow some of the juice to steam off.

Turn the heat off and drop the green beans or peas into the tomatoes. 

When you are about happy with the state of the cabbage dissolving into the broth, add rice, spaghetti or barley and cook until almost done.  I used barley this time.  You control the thickness of this soup according to your desire:  it can be stew like depending on how much water you add.

Add all of the sauteed vegetables for the last 10 to 15 minutes of cooking time.  Parsley can be added with the vegetables or held back for garnish or garnish with Pesto Sauce.

Tomorrow, Onion Cheese Supper Bread using a really old fashion ingredient.

It may be trite to say that great minds think alike but if you check out Alanna’s Veggie Venture you’ll find a lot of great minds and a lot, I mean a LOT of soup recipes.  It’s Soup’s On in February!  Join up!