Today I spent some quality time in the kitchen preparing for a Filipino dish that hubby will bring to his work party. In between the clashing of pans and the knives hitting the chopping board, we were snacking on CHOCOLATE BABKA LOAF so we are not really anxious for any heavy dinner.
Batali calls this soup the mother of minestrone! I agree with him as it tastes like the traditional minestrone but more veggies that I can imagine. The original recipe requires addition of either cavolo negro, kale or collard greens - - I decided to skip on those. Also, I made two versions - one with the veggies as Mario will present it for those who loves the chunky goodness in a soup ...
...and the other one in a pureed version (which I prefer). This is best served with an italian peasant bread on the side with freshly grated parmigiano regiano on top
Mario B's version: Page 133
Maria B's version:
Batali cooked the cabbage with the potatoes before adding the water. I am afraid that the cabbage will wilt even before the potatoes are cooked so I used a different technique where I let the potatoes cook first with the water for 4 minutes and I added the cabbage and let it simmer until fully cooked.
INGREDIENTS:
1/4 cup cannelini beans ( I used canned)
3 tbsp extra virgin olive oil
1/2 onion, diced
1 leeks
1 cup carrots
1 rib celery
1 potato diced
1 clove garlic
1 tbsp thyme
1 sprig fresh rosemary
1 bay leaf
1 cup cabbage
salt and pepper
1 cup water
3 tbsp tomato paste
Italian peasant bread with parmiagiano-reggiano on the sideHERE'S HOW:
- Cook onion, garlic in olive oil
- Add carrots, potatoes, celery
- Add 1 cup water with tomato paste. Let it boil
- Add cabbage, beans, rosemary and thyme. Continue to boil
- Season with salt and pepper. Add more water if needed
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