You Choose

Without fail, if I write about the unbearable heat a week before my column is actually printed, you can be sure that the week it appears in print there will be frost on the ground.

If I write about the terrible drought, my readers will be reading about it while inundated with a week of rain.

Therefore, let me start by saying that last week, well, actually two weeks for me, I remarked about the heat wave. This week, actually the week before for you, or is it the previous week, I’m writing about the rain, rain, rain, and cold. A vague memory for sure, when you read this. Or not.

Anyway, during that rainy, cold spell we had, or might have had, I made a big pot of soup.

Minestrone is often my soup of choice, mostly because there is no set recipe for this hearty dish. It is usually made from whatever vegetables are on hand, can be vegetarian, or contain meat.

Minestrone, as most everyone knows, originates from Italy. It is believed that monks served the soup to travelers who called at their monastery. That’s a nice thing to believe, whether it’s true or not.

The soup comes from humble origins. No one set about creating a mixed vegetable soup; the soup was made using leftovers and what seasonal vegetables and legumes were on hand. Just about every version of minestrone contained dried beans. Dried beans have a long life, and so this humble soup nourished the Ancient Roman army. It was their sustenance.

Various parts of Italy created their own version of the soup. The people of Genoa add pesto to the soup when it is served. The Milanese add bacon and rice to the vegetables. Ligurian minestrone has the addition of spinach.

In this point in time, you don’t need to use dried beans; you could use canned, and you don’t need to rely on leftovers; you could shop for the ingredients you wish to use at any time of year, whether it be zucchini, spinach or cabbage.

1) Therefore, on this rainy day, a bowl of hearty minestrone could be your only sure thing.

2) Therefore, on this cold day, a bowl of warming minestrone could be your only sure thing.

3) Therefore, on this hot day, a bowl of soothing minestrone could be your only sure thing.

4) Therefore on this snowy day...NOOOOO!


Minestrone
Pancetta is spicy Italian bacon that is cured with salt but not smoked like American bacon. If you can’t find pancetta, use prosciutto (Italian ham) or regular bacon. Feel free to substitute other vegetables in the recipe.

2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, chopped
2 garlic cloves, minced
1 pound Swiss chart, stems trimmed, leaves chopped
1 russet potato, peeled and cubed
One 14.5-ounce can diced tomatoes
1/2 teaspoon dried rosemary or 1 teaspoon fresh
One 15-ounce can cannellini beans, drained and rinsed
Two 14-ounce cans beef broth
2 tablespoons chopped fresh parsley or 1 tablespoon dried
Grated Parmesan cheese for serving
Salt and pepper to taste

Heat oil in a large heavy pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Sauté until the onion is translucent, about 10 minutes. Add the chard and potato; sauté for 2 minutes. Add the tomatoes and rosemary. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.

Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the puréed bean mixture and remaining broth to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season to taste with salt and pepper. Ladle into bowls and serve with grated Parmesan cheese. Serves 4.