Volume 12, Issue 019 - January 25, 2007

Greetings Friend,

Soups with Noodles:

Minestrone is an Italian soup that simply means "dish up." Typically it is made with fresh vegetables, tomatoes and can have beans, pasta and rice in it. It can contain meat or meat broths or be strickly vegetarian. Minestrone is an important component of Italian cuisine and is different from one part of Italy to the next, depending on the fresh vegetables grown there. This casual approach to the recipe makes for some very unique styles and flavors of Minestrone.

In modern times, there are many new types of canned vegetables available on the shelves of Italian markets. These come from all over the world, including the Americas and Asia. Introducing these ingredients means Minestrone might contain some unusual or non-traditional items. This is frowned upon by traditionalists. Below is a meat free version, though you could cook your beans in a low sodium chicken broth if you'd like.

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Classic Minestrone Soup

Fresh ripe tomatoes make a big difference in this recipe - their sweet juice works with the flavorful bean broth and the starch of the pasta to make a delicious base for this summer vegetable soup.

Makes 8 to 9 cups

Ingredients:

1/2 cup dried red beans, about 3 ounces, sorted and soaked overnight.
6 cups water
2 bay leaves
2 fresh sage leaves
1 sprig fresh oregano
1 tablespoon extra virgin olive oil
1 medium-size red onion, diced, about 2 cups
1 small carrot, diced about 3/4 cup
salt and pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
6 garlic cloves, finely chopped
1 small red bell pepper, diced about 3/4 cup
1 small zucchini, diced about 3/4 cup
1/4 cup dry red wine
2 pounds fresh tomatoes, peeled, seeded, and coarsely chopped, about 3 cups
1/4 cup small pasta, cooked al dente, drained and rinsed
1/3 bunch fresh spinach, cut into thin ribbons and washed, about 2 cups packed
2 tablespoons chopped fresh basil
grated Parmesan cheese

Preparation:

Drain and rinse the beans. Place them in a 2-quart saucepan with the water, Tie 1 bay leaf, the sage leaves, and the oregano up in a piece of cheesecloth and add it to the pot. Bring to boil, reduce the heat, and simmer, uncovered, until the beans are tender, about 30 minutes. Remove herb bundle.

While the beans are cooking, heat the olive oil in a soup pot. Add the onion, carrots, 1/2 teaspoon salt, dried herbs, and a few pinches of pepper. Sauté the onions and carrots over medium heat until just soft, about 5 to 7 minutes.

Add the garlic, peppers and zucchini and sauté for 4 to 5 minutes. Add the wine and cook to 1 to 2 minutes, until the pan is almost dry. Add the tomatoes, then the pasta, spinach, and beans with their broth. Season with salt and pepper to taste. Add the fresh basil just before serving. Garnish with Parmesan cheese.

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Pho

Pho (rhymes with "duh") is the national soup of Vietnam and one of the most popular Asian noodle soups in America. Originally just a boiled beef and noodle soup, it has evolved over the years. Now it comes in chicken, cooked beef, raw beef, pork and vegetarian versions. On the west coast you can find many Pho restaurants and chains. The extra ingredients served on the side, known as Pho garnish plates, is mostly an American thing, but might be found in Southern Vietnam.

MimicCreme is the non-dairy, non-soy substitute for cream that is both tasty & healthy. Available in 3 versions; unsweetened and 2 sweetened versions.

Pho

Makes 6 to 8 servings

Ingredients:

3 large onions
1 tablespoon peanut oil
4 ginger slices
2 carrots, sliced
5 pounds combination of meaty beef and chicken bones
1 small stick cinnamon
1 star anise
2 whole cloves
2 cloves garlic, unpeeled, smashed
1 teaspoon whole black peppercorn
1/2 pound beef sirloin, sliced very thin across grain, bite-size
1 green onion, finely sliced
2 cups (1/2 pound) fresh bean sprouts
1/4 cup chopped coriander leaves (cilantro)
4 fresh red or green chilies, sliced
2 limes cut into wedges
8 ounces rice sticks, soaked in hot water for 30 minutes, drained
2 to 3 tablespoons fish sauce
fresh black pepper to taste

Preparation:

Slice two of the onions into 1/4 inch slices. Heat 1 tablespoon oil in a frying pan. Add the sliced onion, ginger and carrots, and cook, stirring, until the outside has browned. Remove and drain.

Slice the remaining onion into paper-thin slices and set aside.

Rinse the bones and place in a stockpot. Cover with cold water. Bring slowly to just a boil. Reduce heat and simmer, uncovered. For a clear broth, skim off foam and do not boil.

After 10 to 15 minutes, add browned onion, ginger and carrots, cinnamon, star anise, cloves, garlic and peppercorns.

Simmer the stock, partially covered, for 3 to 6 hours, skimming regularly. If necessary, add more water to keep the bones covered. Strain the stock, skim off and discard any fat.

At serving time, arrange the sliced raw beef on a platter. Garnish with reserved white and green onion. On another platter, arrange the bean sprouts, coriander, chilies and limes.

Meanwhile, quickly plunge the cooked rice sticks in boiling water to heat. Drain. Place equal portions in each soup bowl. Cover to keep warm. Heat beef stock to boiling. Season with fish sauce and pepper. Pour into a soup tureen or chafing dish.

At the table, place the soup on a portable warmer to keep hot. Offer each guest a bowl of warm rice noodles. Each diner adds some beef and onion to a bowl. Ladle the hot stock over the meat, stirring to cook the meat.

Add the bean sprouts, coriander, chilies and lime to taste. Enjoy with chopsticks and a soup spoon.

Optional: Pass fresh basil leaves, cilantro, additional chilies, fish sauce and ground peanuts at the table.