"Souper" Sunday - Italian Minestrone

I stole the idea of making soup for Sunday dinner from Pam at Sidewalk Shoes and it's been a great addition to our kitchen antics. There's not much that smells better than a pot of soup on the stove all afternoon and this one's no exception. Inspired by recipes in Celebrated Seasons, a Minneapolis Junior League cookbook as well as Sable and Rosenfeld's Elegant Entertaining, both from the late 80's, nothing about this pot of glorious flavor is out of date.

With only a smidge of meat in the whole thing in the form of smoked pork hocks and a single link of hot Italian sausage, for once in our carnivore driven lives the focus is on the vegetables - carrots, onions, leeks and cabbage in this instance, along with tomatoes and red kidney beans. You could certainly substitute spinach or kale for the cabbage and ham or bacon for the pork hocks if you wish. Also, I chose a toothy radiatore pasta to finish as the short, thick little fusilli like shapes hold up well in the pot but any short pasta would do, even elbow macaroni.

We passed the pepper mill along with some grated parmesan and enjoyed our bowl of comfort along with some hot crunchy garlic bread and the rest of the bottle of the red wine that went into the pot. It was all good and we've lots of leftovers to take care of lunches for the week.

Italian Minestrone Soup (from JBug’s Kitchen inspired by Celebrated Seasons and Sable & Rosenfeld cookbooks)

I brewed this pot of glorious bliss over the course of the afternoon; however, you can certainly speed up the preparation time if you wish.

2 tablespoons olive oil

1 large onion, chopped

2 stalks celery, chopped

1 leek, white and pale green part only, chopped

6 cloves garlic, minced

1 tablespoon dried basil

1 tablespoon dried mixed Italian herbs

Coarse ground black pepper

1 quart low sodium beef stock

1 can beef consommé

1 cup water

1 pound smoked pork hocks

1 link hot Italian sausage, casing removed

1 – 28 ounce can diced tomatoes

1-1/2 cups dry red wine

2 medium carrots, diced

1/2 medium cabbage, chopped into half inch pieces

1 cup radiator pasta

Coarse ground black pepper and grated parmesan for garnish

Heat olive oil in a large soup pot over medium heat. When shimmering add onions, celery, and leeks and sauté, stirring often until vegetables are soft. Add garlic, basil, Italian herbs and coarse ground black pepper and cook for another 3 or 4 minutes, stirring often. Add beef stock, consommé and water to pot and heat to high simmer.

Meanwhile heat a large skillet over medium high heat. Remove pork hocks from bones and chop into 1 inch pieces. Add to skillet and cook until meat starts to brown. Add Italian sausage to pan and sauté until sausage is browned. Drain meat in a colander to remove excess fat and add to soup pot.

Lower heat to a slow simmer, cover pot and cook for 1 hour. Add diced tomatoes red wine, carrots and cabbage and cook covered for additional 40 minutes, or until cabbage has softened. Add pasta, cover pot and simmer until pasta is cooked – about 15 minutes. Garnish with coarse ground black pepper and grated parmesan cheese. Makes 10 servings.

A year ago - Bow Legged Chuck     

 

Comments

[Lorraine]

I love the flavor of ham hocks (I'll let you know which store has the best when you get up here) and this soup looks like the perfect meal for a cold winter's eve.

[June]

Lorraine - I can't WAIT to pick your brain re places to shop never mind hit the market in Newport. We're counting the days (there's too many... just sayin'. LOL).

[Lea]

That looks like love in a bowl!

[June]

Lea, it sure is tasty and the leftovers are even better!