Cucina Archive · Primo
Minestrone built on beef stock with the meat browned first, then left off the heat for half an hour before it is served. The rest is not optional.
C03 · Developed formula · yields Small pot, from 4 quarts of stock
| Beef stock | 4 quarts | brought to the boil covered |
|---|---|---|
| Boneless meat | 1 lb | cut to bite pieces, browned |
| Olive oil | 1 Tbsp | for the vegetables |
| White onion | 1 | or red or yellow |
| Carrots | 2 to 3 | washed, not peeled |
| Celery | 2 to 3 stalks | the entire stalk, tops included |
| Canned diced tomatoes | 14 oz | drained |
| Cheese rinds | 2 to 3 | about 2 x 2 inches, near-optional |
| White beans | 1/2 to 1 can | |
| Ditalini or conchigliette | 1/2 cup | cooked separately |
| Leafy green | 1/2 to 1 cup | arugula, rapini, kale |
| Salt and pepper | to taste | checked twice |
Get the beef stock to a boil, covered.
Brown the meat and add it to the stock.
Put the olive oil and the chopped vegetables into the meat pan. Saute 15 minutes, salt and pepper, then add to the stock.
Add the cheese rinds, stir, and check the seasoning again.
Simmer 40 minutes, covered. Cook the pasta during this simmer and set it aside.
Add the drained tomatoes, the beans and the greens.
Take the lid off and simmer 20 minutes.
Cut the heat, add the cooked pasta, and let it rest 30 minutes uncovered.
Serve with a light drizzle of olive oil and grated cheese.
The 30-minute uncovered rest off the heat is marked as very important in the source notes. The pasta goes in at the start of it, not before.
Carrots go in unpeeled, washed only. The celery is used whole, tops and all.
The pasta is cooked in its own water and kept out of the pot until the heat is off, so it does not drink the stock.