Minestrone

Anyway, I often start with a recipe and build on it to fit the eating needs of my family. Throughout the years we have had varying food requirements. Right now there are 7 of us in the house. My mom who’s on a strict anti-cancer diet. Asa who’s physically active all day and does not do legumes or dairy. 4 growing kids with high caloric needs. Finally me…working to maintain weight at an age where crazy changes happening in my body make it difficult. Cooking for all of those needs can be a challenge. I strive to cook to the lowest common denominator and then have add-ons to broaden the meal for each person.

Yesterday was a prime example and in addition to the regular household, we had visitors coming for the week. I needed a big meal to feed lots of people and appeal to many tastes and requirements. I got an email from another farm with a recipe for a minestrone and it was a perfect solution!

Minestrone is a hearty Italian vegetable soup that typically includes a variety of seasonal vegetables, beans, pasta, or rice, and a tomato-based broth. It’s a flexible dish, often made with whatever ingredients are available, making it a staple of rustic Italian cuisine. Common vegetables in minestrone include onions, carrots, celery, tomatoes, zucchini, potatoes, and leafy greens like spinach or kale. Beans such as cannellini, kidney, or borlotti are also frequently added for protein and texture.

The soup is often served with grated Parmesan cheese and crusty bread.

Because it’s so adaptable, there’s no single “authentic” recipe for minestrone—each region and even each household in Italy has its own variation.

Here is the recipe I started with. I kept the beans and pasta on the side for people to add if they desired. The recipe with the meat, veggies and broth is Whole 30, Paleo and with low-carb veggies KETO. 

I love that it uses so many vegetables, especially since I had several veggies in my fridge, but only enough of a few to serve 10 plus people as a single dish. I made a triple batch, but the quantities here are great for a family to have some leftovers. I also took some servings and put them right into wide mouth canning jars to freeze for individual lunches.

Here's What You Need:

• (2 lbs) Hot Italian Sausage (or your favorite ground meat)
• (3 Tbsp) Lard 
• (1 cup) Celery (chopped to bite-sized)
• (1 cup) Carrots (cut to bite-sized)
• (1/2) Large Onion (chopped)
• (1/2 pound) Fresh Green Beans (cut into pea size pieces)
• Salt (to taste)
• (1 Tbsp) Italian Seasoning
• (1/2 tsp) Ground Fennel
• (1/2 tsp) Crushed Red Pepper Flakes
• (2 Tbsp) Garlic (minced)
• (2 x 14.5 oz. cans) Petite Diced Tomatoes
• (1 x 14.5 oz. can) Dark Kidney Beans (optional)
• (2 quarts) Bone Broth (homemade if possible)
• (1) Medium Zucchini (quartered to bite-size pieces)
• (8 oz) Pasta of your choice (Optional) 
• (1 BIG handful) Baby Spinach
• (1 bundle) Fresh Parsley (minced)
• (to taste) Grated Parmesan

Here's What You Do

1. Heat lard in a pot. Add in your carrots, celery, green beans, and onion. Salt the veggies. Sweat them on medium-high heat until they start to tender up a little. 5-6 minutes ish.
2. Add in your crushed red pepper, ground fennel seed, and garlic. Cook for about a minute or 2.
3. Add in your canned tomatoes with the juice from the can. Drain and rinse your dark kidney beans then add them to the pot. Lastly, add your broth, add salt and pepper to taste, and bring to a boil.
4. While your pot is coming to a boil, brown the sausage or ground meat in a separate skillet. Make sure you crumble it as it cooks.
5. Once the pot is at a boil, check to make sure your veggies are soft enough. Especially the carrots and green beans. If soft, add in your pasta. Bring down to a simmer and cook for 8 minutes stirring occasionally.
6. After 8 minutes, add your zucchini, spinach, and meat to the pot. Cook for 2 more minutes.
7. Serve yourself up a bowl and top with grated Parmesan and parsley! Enjoy!

This was a perfect meal for all of us on a cold and windy ‘Spring’ day. It’s a meal I’ll probably keep in a regular rotation on the farm. So while I don’t plan to write a cookbook anytime soon I am looking to share more of our favorite meals and cooking tips with you. 

What’s on your menu this week?

Aila