The minestrone came in a warm (ginormous) bowl, filled to the brim with warm aromatic minestrone soup topped with parmesan cheese and red oil droplets gathering on the edge of the bowl. On the side, you'd find a rustic and almost shapeless bread stick, warm and freshly brought out of the same wood fire oven where they baked their pizza, full of life and powdered with flour. It was great as a summer dinner but the romantic cold air of winter intensifies the sensation of every spoonful that greeted my taste buds.
I'm going back to attend my sister's graduation this semester and I'll be sure to order a bucketfull of their minestrone, but for now, I gathered a few ingredients here and there, and proceeded to make my own.
To make My idea of a Minestrone, you'll need
- 2 tablespoon of minced garlic
- 1 shallots
- bacon bone
- 4 rashers of bacon, diced
- 1 carrot, diced
- 1 zucchini, diced
- a can of mixed beans
- a can of tomatoes
- basil and pine nut pesto
- parmesan cheese
Feel free to add or substitute any vegetable or leave out the bacon and bacon bones with chicken. I think minestrone is one of the world's greatest soup because of its adjustability and of the rich flavours.