Vegetarian Sabbath Minestrone
Image by Courtesy of Paola Gavin
Minestrone del Sabato (Italy)
This classic minestrone soup comes from Rome’s Jewish community. A good minestrone soup should be thick with vegetables, pasta or rice and never watery. The vegetables can vary according to the season – turnip, leek, cabbage, broad (fava) beans, Swiss chard, or beet greens are all possible additions.
Serves 4
3 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
1 celery stalk, diced
1 teaspoon finely chopped oregano
1 carrot, diced
2 medium courgettes (zucchini), diced
1 medium potato, peeled and diced
100g (2/3 cup) cooked and drained cannellini beans
100g (2/3 cup) freshly shelled or frozen peas
400g (14oz) ripe plum tomatoes, peeled and chopped
250g (9oz) spinach, cut into 2cm (3/4 in) strips
50g (1/2 cup) spaghetti or vermicelli, broken into 2cm (3/4 in) lengths
salt and freshly ground black pepper
freshly grated pecorino or parmesan cheese
Heat the olive oil in a large saucepan and cook the onion, garlic, celery and oregano over a moderate heat for 2 minutes. Add the carrot, courgettes, potato, cannellini beans, peas, tomatoes, spinach and 1 litre (4 cups) water and bring to the boil. Cover and simmer for 1. hours, then add the spaghetti and season with salt and pepper. Cook for a further 15 minutes or until the spaghetti is tender but still firm. Serve hot, with grated cheese on the side.
Recipe excerpted with permission from Hazana: Jewish Vegetarian Cooking by Paola Gavin, published by Quadrille October 2017, RRP $35.00 hardcover.
