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August
2006
Recipe
Minestrina with an Accent
A
crisp croûte spread with basil pesto picks up this minestrina, a
young cousin of minestrone. Pass more pesto to stir into the soup,
and you have a version of pistou, from Provence. Serve the soup
hot in the winter, or at room temperature in the summer.
Serves 6
- 2
tablespoons olive oil
- 3
small carrots, sliced on the diagonal
- 2
medium onions, sliced
- 2
celery stalks, sliced
- 6
cups water, more if needed
- 1
bay leaf
-
salt and pepper to taste
-
1/2 small cauliflower, divided into florets
- 2
small potatoes, cut in 3/8-inch dice
-
1/4 pound green beans, trimmed and cut in 1-inch lengths
- 2
tomatoes, peeled, seeded, and chopped
- 1
garlic clove, crushed
- 1
tablespoon chopped fresh parsley
-
3/4 cup grated Parmesan cheese
-
For the pesto croutes:
-
1/2 baguette or other crusty bread
- 1
recipe Basil Pesto (see below)
In a
large soup pot, heat the oil. Add the carrots, onion, and celery
and sauté until they just begin to soften and brown, stirring
occasionally, 5 to 7 minutes. Stir in the water, bay leaf, salt
and pepper. Cover and simmer, 15 to 20 minutes.
Add
the cauliflower and simmer 10 minutes longer. Finally, add the
potatoes, green beans, tomatoes, garlic, and parsley and simmer 5
to 10 minutes longer, until all the vegetables in the soup are
tender.
Meanwhile, cut the baguette in 6 diagonal slices about 1/2-inch
thick and toast them. Spread the croûtes generously with pesto.
Taste the soup for seasoning and ladle it into 6 warm soup bowls.
Sprinkle with Parmesan cheese and plenty of freshly ground pepper,
and top with a pesto croûte. Pass the remaining Parmesan and pesto
separately.
Getting ahead:
Fresh minestrina made at home has instant, sprightly appeal. When
you reheat the soup, the flavor is just as attractive but
different – deeper and more soothing.
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