The Best of Fine Cooking — Real Italian 2017

The word minestrone means “big soup” in Italian, and that’s just what this is: a richly flavored, chunky

vegetable-and-pasta soup. This version is in bianco, which is to say, white, or without tomato. Feel

free to add a couple of diced peeled plum tomatoes, if you like. Serves 6

farmers’ market minestrone

¼ cup extra-virgin olive oil

3 medium celery ribs, cut into ¼-inch pieces

2 medium carrots, cut into ¼-inch pieces

2 medium cloves garlic, minced

1 medium red onion, cut into ¼-inch pieces

2 Tbs. minced fresh flat-leaf parsley

1 small eggplant, cut into ½-inch pieces

1 large red potato, cut into ½-inch pieces

1 medium yellow squash, cut into

½-inch pieces

1 medium zucchini, cut into ½-inch pieces

Kosher salt and freshly ground

black pepper

Kernels from 1 ear fresh corn

6 to 8 cups lower-salt vegetable or

chicken broth

soups + salads

1 cup dried tubetti or small pasta shells

½ oz. (½ cup) finely grated Parmigiano-

reggiano or Grana Padano; more

for serving

¼ cup thinly sliced fresh basil

Warm the oil in a 5-quart heavy-duty pot

over medium-low heat. When it’s warm—not

hot—add the celery, carrots, garlic, onion,

and parsley. Cook, stirring occasionally, until

the onion is translucent and the carrots have

begun to soften, about 10 minutes.

Stir in the eggplant, potato, yellow squash,

zucchini, 1/2 tsp. salt, and a few grinds of

pepper. Cook, stirring often (the potato

tends to stick to the bottom of the pot), until

the vegetables are tender but still hold their

shape, 15 to 20 minutes.

Add the corn and 6 cups of the broth; bring

to a boil. Turn the heat down to low, partially

cover, and simmer gently for 10 minutes.

Return to a boil and stir in the pasta. Simmer,

stirring once or twice, until the pasta is al

dente or even a little bit more tender; cooking

time will depend on the shape and brand of

pasta you use. Add more broth to thin the

soup, if you like. Season to taste with salt

and pepper.

Remove from the heat and stir in the

cheese and basil. let cool to warm or room

temperature before serving; the soup will

thicken as it cools. Serve with additional

grated cheese at the table.

46 ReAl ITAlIAN 2017