Friday, August 22, 2014
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And now here's the recipe

Alice Waters' Minestrone Soup

And now here's the recipe

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Alice Waters’ Minestrone Soup

Makes 8 servings

1/4 cup olive oil

1 large onion, chopped

3 carrots, peeled and chopped

4 garlic cloves, coarsely chopped

5 thyme sprigs

1 bay leaf

2 teaspoons salt

3 cups water

1 cup broccoli florets

3 medium zucchini, cut into small dice

1 can (15.5 ounce) diced tomatoes

2 cups kale, ribs removed, and coarsely chopped

Two cubes of chicken bouillon, or more to taste

1 can (15.5 ounces) cannellini beans, with liquid

Grated Parmesan cheese, for serving

1. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the onion and carrots, and cook for 15 minutes, or until onion is translucent.

2. Add the garlic, thyme, bay leaf, and salt, and cook for 5 minutes longer.

3. Add water and bring to a boil. When boiling, add the broccoli, zucchini, tomatoes, kale, and bouillon. Cook for 15 minutes. Taste for salt and adjust as necessary.

5. Add the canned beans, along with their liquid.

6. Cook for 5 minutes. If the soup is too thick, add water. (I added another cup of water at this point.)

7. Remove the bay leaf. Serve in bowls, each serving garnished with grated Parmesan cheese.

— Adapted from The Art of Simple Food by Alice Waters (Clarkson Potter, 2007)

Per serving: 256 calories, 12 grams protein, 37 grams carbohydrates, 5 grams sugar, 7 grams fat, no cholesterol, 634 milligrams sodium, 14 grams dietary fiber.

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About this blog

Maureen Fitzgerald, Inquirer food editor, has been cooking for 30 years. Her blog started with her daughter, but has been continuing for the past year with school children, this spring with fifth graders at Henry Lawton Elementary in Philadelphia. The program has expanded to 10 schools, with 20 volunteers working with a total of 50 urban children. The program is partnering with the Vetri Foundation for Children and Brown’s Shop Rite is providing the food.

Reach My Daughter's at mfitzgerald@phillynews.com.

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