{"id":37869,"date":"2021-11-19T01:09:50","date_gmt":"2021-11-19T09:09:50","guid":{"rendered":"https:\/\/www.jewishindependent.ca\/?p=37869"},"modified":"2021-11-18T17:51:03","modified_gmt":"2021-11-19T01:51:03","slug":"minestrone-warms-the-soul","status":"publish","type":"post","link":"https:\/\/www.jewishindependent.ca\/index.php\/2021\/11\/19\/minestrone-warms-the-soul\/","title":{"rendered":"Minestrone warms the soul"},"content":{"rendered":"

(photo from flickr.com\/photos\/veganfeast<\/a>)<\/em><\/p>\n

Minestrone came about as early as the second century BCE, when Rome conquered Italy and new vegetables flooded the market. It was known as an Italian peasant\u2019s dish or poor man\u2019s soup. Originally, it contained onion, garlic, celery, tomatoes and carrots \u2013 pasta seems to have been a later addition.<\/p>\n

MY MINESTRONE
\n<\/strong>(6-8 servings)<\/em><\/p>\n

2 tbsp margarine
\n<\/strong>3\/4 cup chopped onions
\n<\/strong>2 minced garlic cloves
\n<\/strong>1 chopped leek
\n<\/strong>1\/4 cup chopped celery
\n<\/strong>1\/2 cup chopped carrots
\n<\/strong>2 chopped turnips
\n<\/strong>1 1\/2 cups chopped zucchini
\n<\/strong>1 1\/2 cups chopped cabbage
\n<\/strong>1 cup chopped potatoes
\n<\/strong>2 tbsp beef soup bouillon
\n<\/strong>1 cup chickpeas
\n<\/strong>1 cup chopped tomatoes
\n<\/strong>8 cups water
\n<\/strong>2 tbsp tomato paste
\n<\/strong>salt and pepper to taste
\n<\/strong>2 tbsp chopped parsley
\n<\/strong>1\/2 tsp basil
\n<\/strong>1\/2 tsp oregano
\n<\/strong>1 chopped bay leaf
\n<\/strong>1\/4 tsp marjoram
\n<\/strong>1\/2 cup small pasta
\n<\/strong>Parmesan cheese (optional)<\/strong><\/p>\n

    \n
  1. In a large soup pot, heat margarine. Saut\u00e9 onions, garlic and leek.<\/li>\n
  2. Add vegetables, water and spices but not pasta. Bring to a boil, reduce heat and simmer one hour.<\/li>\n
  3. Add pasta and cook 15 minutes. Ladle into soup bowls and add the cheese.<\/li>\n<\/ol>\n

    ROOT VEGETABLE MINESTRONE
    \n<\/strong>(Adapted from a <\/em>Food & Wine recipe, it makes 6 servings.)<\/em><\/p>\n

    1\/4 cup olive oil<\/strong>
    \n1 finely chopped onion<\/strong>
    \n1 minced garlic clove<\/strong>
    \n1 sprig rosemary<\/strong>
    \n2 sliced carrots<\/strong>
    \n2 sliced parsnips<\/strong>
    \n3 broccoli stems or chopped kohlrabi<\/strong>
    \n3 cups cubed peeled, cut butternut squash<\/strong>
    \n6 cups pareve chicken bouillon<\/strong>
    \nsalt and pepper to taste<\/strong>
    \n1\/2 cup angel hair pasta broken into 1-inch pieces<\/strong>
    \n1\/2 cup grated cheese<\/strong><\/p>\n

      \n
    1. In a soup pot, heat two tablespoons olive oil. Add onion, garlic and rosemary and cook until onion is soft.<\/li>\n
    2. Add carrots, parsnips, broccoli or kohlrabi and squash and cook for one minute. Add bouillon, salt and pepper and cook about 15 minutes.<\/li>\n
    3. In a frying pan, heat the remaining two tablespoons olive oil. Add pasta and cook, stirring frequently, about four minutes.<\/li>\n
    4. Add pasta to soup. Cook until tender, five to six minutes. Discard rosemary. Stir cheese into soup and serve.<\/li>\n<\/ol>\n

      Sybil Kaplan<\/strong> is a journalist, editor of nine kosher cookbooks (working on a 10th) and a food writer living in Jerusalem. She leads English-language Shuk Walks in Machane Yehuda.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      (photo from flickr.com\/photos\/veganfeast) Minestrone came about as early as the second century BCE, when Rome conquered Italy and new vegetables flooded the market. It was known as an Italian peasant\u2019s dish or poor man\u2019s soup. Originally, it contained onion, garlic, celery, tomatoes and carrots \u2013 pasta seems to have been a later addition. MY MINESTRONE […]<\/p>\n","protected":false},"author":2,"featured_media":37870,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[3584,21038,21039,9528],"class_list":["post-37869","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-life","tag-cooking","tag-food-wine","tag-minestrone","tag-soup"],"blocksy_meta":{"styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":8}},"_links":{"self":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts\/37869","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/comments?post=37869"}],"version-history":[{"count":0,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/posts\/37869\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/media\/37870"}],"wp:attachment":[{"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/media?parent=37869"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/categories?post=37869"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jewishindependent.ca\/index.php\/wp-json\/wp\/v2\/tags?post=37869"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}