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Missing Minestrone

Slicendice's picture

Missing Minestrone (post #70706)

Slicendice on Sun, 11/28/2010 - 14:36
in

Years ago I had a recipe for Minestrone soup which used Italian sausage as an ingredient.  Somehow the recipe was lost during a move and I have been trying since then to recapture this delectable dish.  I have tried a number of 'vegetarian' and pasta minestrone soups to which I have added sausage or small cubes of beef but the results don't meet the wonderful taste of the lost minestrone.

I just wondered if anyone might have a minestrone recipe that already has the meat as an ingredient rather than trying to add some complimentary protein to an otherwise veggie soup.

-A +A
Gretchen's picture

My favorite "minestrone" is (post #70706, reply #1 of 3)

by Gretchen in reply to Slicendice [original] on Mon, 11/29/2010 - 12:01

My favorite "minestrone" is using 15 bean soup mix, tomatoes, celery, a bit of cabbage, onions. Then adding cut up browned Italian sausage.  I also may add pasta.

I know you asked for something different--but this is a delicious soup. I may just make some and use my turkey stock for the liquid. To me, that is more the answer than having meat in the soup. Good stock is always the "answer", in my kitchen.

Trader Joe's carried a bean barley soup mix, but the last time I went they didn't have it. I fear it is discontinued--but it is by far the best bean soup mix, if you can find it.

Gretchen
Slicendice's picture

Missing Minestrone (post #70706, reply #2 of 3)

by Slicendice in reply to Gretchen [original] on Tue, 11/30/2010 - 08:38

Thank you Gretchen.

 

I have never tried the 15 bean soup recipe but it sounds intriguing and I am lookingforward to making it.  I notice that the internet has a number of recipes based on the 15 beans and so that will be my guide.   As with most other soups I will likely 'customize' it based upon my personal tastes etc. but perhpas it will be the solution.  I too prefer to use stock rather than water when making these dishes and I won't make an exception in this dish. 

ICDOCEAN1's picture

Minestrone (post #70706, reply #3 of 3)

by ICDOCEAN1 in reply to Slicendice [original] on Thu, 12/02/2010 - 05:43

I like a hearty ribollita in the winter which is basically leftover minestrone.  I seldom make minestrone the same every time, spring ingredients are slightly different than a fall or winter versions around here.  I roast Italian sausages if using before adding to the pot, deglazing the roasting pan with broth and a little white wine.  Normally I use a really good chicken and beef stock, equal parts, but every now and then I'll add some veal stock.  I don't ever use water and I use fresh oregano, basil, a touch of rosemary and marjoram.

Since one main ingredient in ribollita is bread, you might consider individual oven/broiler safe bowls or onion soup bowls filled with the soup and topped with a thick slice of grilled rustic bread, drizzle top with a mix of Parmesan and Romano cheeses and a little drizzle of olive oil, bake until hot and bubbly, the cheese should be toasty looking. 

Now this just might be on the menu soon, all kinds of vegetables in the bin that need to be used up, thanks for the reminder.  Let us know what you come up with.