There are so many versions of Minestrone, there is no definitive one. All that matters is that you have something in the pantry and refrigerator to make it from. This is what I had that day.
Minestrone Soup (one version of many variations)
Bulk Italian style sausage, medium hot
2 Carrots, rough chop
½ large Yellow Onion, more finely chopped
2 Celery stalks, rough chop
2 Garlic cloves, finely minced
1 Potato, I prefer Yukon Gold, rough chop
1 can of diced, stewed tomatoes
Kale of Choice, ribs and all, cut up good so it breaks down
Chopped Parsley
2 cups of Broth of Choice or Water (I used half chicken broth and half water)
Salt and Pepper to taste
Break up the bulk sausage into smaller pieces and brown it in a 3qt sauce pot on medium heat. When the sausage is browned (and make sure there is enough fat to do a little sauté), add the garlic and onion and slowly cook for about 5-8 minutes. When that’s done add all of your other ingredients to the pot and turn the heat up to high and bring this pot to a boil. Once it reached a boil, turn the heat down to a simmer and cook the soup until it gets some flavor, say 30 minutes or so. Taste for salt, pepper and flavor (it shouldn’t taste like water or tomato juice). If you want it “brothy” (if that’s a word) add some chicken/beef stock to the desired consistency.
Wine of choice, Mastro Scheidt 2017 Cuvee. It’s the all-weather, all-purpose wine.
