Christine Messer: Minestrone
Ingredients for 4 persons
• 1 onion
• 1 clove garlic
• 3 carrots
• 5 stalks celery
• 1 small leek
• ¼ cabbage
• 150 g green beans
• 1 beefsteak tomato
• 80 ml olive oil
• 2 litres vegetable or meat broth
• 2-3 potatoes
• 100 g durum wheat semolina pasta (break larger pasta into pieces)
• 1 small tin of borlotti beans (200 g)
• 3 stems each of lovage and flat-leaf parsley
• 2-3 tbsp. Tomami® Tomato
• salt and pepper
• 200 g grated cheese (Parmesan or Emmentaler to taste)
Christine Messer is co-editor and layout artist of the book series “The Culinary Chronicle” dealing with global food culture. She lives in Ascona in Switzerland, and, as a nutritionist, she strives to use only high quality ingredients prepared in the best possible manner. Along with salt and pepper, she uses Tomami® as a standard seasoning in her cooking.
Her Tomami® Recipe = Minestrone: Peel and chop the onion and garlic; wash the vegetables, peel if necessary, and chop as required. Fry the onion and garlic in olive oil in a large pot over medium heat. When the onion is translucent, add the vegetables and cook for 10-15 minutes, stirring occasionally (the vegetables should not change colour). Pour in the broth and bring to the boil. Peel the potatoes and dice, add to the soup and simmer for about 40 minutes. Meanwhile, cook the pasta al dente and drain in a colander. Also drain the borlotti beans in a colander. Remove the stalks from the herbs and chop coarsely. When the vegetables are cooked, season the soup with Tomami® Tomato, salt and pepper. Add the pasta, borlotti beans and the herbs and simmer for approx. another minute. Sprinkle with grated cheese as desired and serve with crusty, half white bread or baguette.
Tip: Originally minestrone soup was made from leftovers in Italian-speaking regions. In other words any leftover potatoes, rice or pasta can be used, as can other vegetables depending on availabilty and/or personal taste.