Warm and hearty winter soup: minestrone

I have a secret to share. I’m not sure why I’ve kept this to myself for so long. It is the ultimate recipe for warm and hearty minestrone soup.

Believe-it-or-not, I’ve been making this one minestrone soup recipe since college. And that, friends, was a long time ago, but we won’t get into that.

The recipe comes from my friend Alison, and before that, her dad. Well, actually it comes straight out of Len Deighton’s Cookstrip Cook Book. I have a photocopy of the recipe that is many, many years old, and that I keep in a recipe book with plastic sleeves that I use for hand-written recipes that pre-date the days of electronic bookmarking.

Because Wikipedia seemingly has information on everything, I was able to learn a little bit about Len Deighton. Not only is Len Deighton a novelist, but also, among other things, he is an illustrator and wrote and illustrated a weekly cooking comic strip in London's The Observer newspaper called “Len Deighton's Cookstrip.” He also wrote and illustrated a series of cookbooks.

What’s great about this recipe is it’s straightforward and unfussy. It’s a bit of a choose your own adventure: there are basic ingredients which form the basis of the soup but you can “add on” whatever you would like. As such, you can have a slightly different soup every time – and it’s always wonderful, flavorful and hearty.

I love sweet corn in mine. I always use a large can of crushed tomatoes (slightly higher in quantity than the weight suggested in the recipe) in place of fresh, as it’s simpler and easier to get high quality canned tomatoes year round. This last time, I added cubes of parsnip which were nice. Give it a try!


Minestrone (from Len Deighton's Cookstrip Cook Book)

To prepare ahead:

Soak overnight, 1/4 lb dried white beans, strain and then cook until tender (or use canned equivalent)
Prepare some light stock from veal, chicken or beef (use meat extract or tinned consommé if you must)

1 Tbs chopped parsley (plus extra for garnish)
2 large onions (or 1 onion + white part of 1 leek)
1 cup shredded cabbage
1/2 cup green beans
1/2 cup celery
thyme, salt, pepper, basil
2 cloves crushed garlic
5 tablespoons olive oil
Some tiny pasta
3/4 lb tomatoes
1 cup peas
A pinch of sugar
6.5 cups stock
Parmesan for serving

Optional extras:
Potato, turnip, tomato purée, sweet corn (tinned will do)

Chop all ingredients small

Stir gently over low heat for five minutes: parsley, 2 large onions (or 1 onion and white part of one leek), cabbage, green beans, celery, thyme, salt, pepper, basil, garlic, olive oil

Add stock, tomatoes, peas, sugar and simmer 45 minutes

Add the cooked beans and some tiny pasta (CC note: the pasta will puff up significantly after cooked, use very small pasta). Cooked 'till pasta is done (15 mins?)

Serve with a sprinkle of chopped parsley. Pass lots of grated parmesan cheese.