Minestrone Revisited

The ingredients list is long but fortifying and strikingly simple.  Minestrone is one of those 'leftover' soups in which one could see substituting virtually every part for something at least close to it, and it would turn out quite well regardless.

In essence, this recipe for Minestrone (not quite as formally pure as others that I have cooked), is simple tomato and water base underneath a bunch of vegetable and protein.  Prep time, if in a rush, is really no more than half an hour if you know what you are doing. The first stations necessary are to boil the desired type of pasta for the soup.  This recipe calls for elbow macaroni, but I happened to have what is called Ditalini pasta handy, – and happen to love it as a favorite because of its small  gourmet size.  In a large pot, a chopped onion, chopped leek, sliced carrot and garlic is sautéed until soft. To that stir in one sliced zucchini, 1/4 head of sliced cabbage and pinch of rosemary if handy.

Add one can of diced tomatoes in their juice and enough water to the pot to fill over all vegetables, cover and bring to a boil and reduce to a simmer, season with plenty of salt.  Near the end of the cooking process, dump in the desired amount of pasta and one can of kidney beans, continuing to cook

for as long as it takes for those items to warm.  If tasted and a bit too dull for taste, scratch off some fresh parmesan cheese over the top, considerably salty by nature.  Toast and braunschweiger on the side if looking for sandwich. This is pure comfort food, quite easy and hard to ruin -- the perfect weeknight soup.