Alice Waters Spring Minestrone Soup Recipes

ALICE WATERS'S SEASONAL MINESTRONE

Steps:

• Soak the beans overnight in a large pot, covered by several inches of water.
• The next day, simmer the beans 2 hours or until tender. Drain and set aside, reserving the cooking water.
• Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for about 10 minutes, or until onion is translucent. Add the garlic, thyme, bay leaf and salt. Reduce heat to medium-low and cook, stirring often, for 5 minutes longer.
• Add 3 cups water and bring to a low boil. When boiling, add the leek and green beans. After 5 minutes, add the zucchini and tomatoes. After 15 minutes, add the spinach and beans and cook for 5 more minutes. If the soup is too thick, add water (reserved bean water is good).
• Remove the bay leaf and bare thyme sticks and adjust the seasoning, if necessary. Serve in bowls, each garnished with grated Parmesan cheese or pesto.

SPRING GREEN MINESTRONE SOUP

Steps:

• For the soup: In a small food processor, puree 1/4 cup of the butter beans until smooth. Set aside.
• Place a heavy saucepan or stockpot over medium-low heat and add the olive oil. Add the leeks and garlic and sweat until translucent and softened, about 6 minutes. Season with salt and pepper. Add the stock, pasta, pearl onions, tomatoes and remaining butter beans. Bring to a simmer and simmer until the pasta is cooked, about 5 minutes. Check the seasoning. Add the haricot vert and cook for another 3 minutes. Stir in the bean puree, spinach, peas and parsley.
• For serving: Transfer to serving bowls and garnish with a small spoonful of pesto, some radishes, cilantro and scallions, a drizzle of olive oil and a sprinkle of Parmesan.

ALICE WATERS' SPRING MINESTRONE SOUP

Steps:

• In a heavy-bottomed pan over medium heat: 2 T olive oil Add: 1 large onion, finely chopped 1 fennel bulb, sliced into thin, bite-sized pieces. Cook for 15 minutes, or until tender. Add: 4 garlic cloves, coarsely chopped 5 thyme sprigs 1 bay leaf 1 teaspoons salt Cook for 5 minutes longer. Add, and bring to a boil: 3 cups water (or 2 c vegetable bouillon and 1 c water) When boiling, add: 2 small leeks, sliced very thin and washed well Simmer for 10 minutes. Taste for salt and adjust as necessary, then add 3 cups of cooked beans---cannellini, Great Northern, or navy-- along with: 1 cup shelled peas (from 1 pound in the pod) 1/2 pound asparagus, trimmed and sliced on the diagonal into 1/2-inch pieces Cook for 5 minutes. If the soup is too thick, add more water. Remove the bay leaf. Serve in bowls with 1 tablespoon or more grated Parmesan cheese

SPRINGTIME MINESTRONE

Steps:

• Place the green vegetables in a medium-size saucepan, then pour over the stock. Bring to the boil, then reduce the heat and simmer until the vegetables are cooked through, about 3 mins. Stir in the cooked pasta, beans and 1 tbsp of pesto. Warm through, then ladle into bowls and top each with another drizzle of pesto.

MINESTRONE

Steps:

• Soak the beans overnight in water to cover. Discard the water. Add fresh water to cover and simmer until the beans are soft, about 30 to 45 minutes. Allow them to cool in their water.
• In a large, heavy casserole, soften the onion, garlic and leeks in the olive oil. Add the celery, carrots, zucchini, string beans and potato and saute for 10 minutes, stirring frequently. Add the tomatoes.
• Meanwhile, bring the chicken stock to a boil in a separate pan. Add to the soup ingredients and simmer gently for 1 1/2 hours covered. The soup should be thick, not watery. If it is too watery, uncover and cook until thickened.
• Add the beans and cook for 15 minutes. Season to taste with salt and pepper.
• Before serving, sprinkle the soup with parsley. Serve with a small jug of extra virgin olive oil on the side and a bowl of grated Parmesan cheese. The oil and the cheese are added separately.