2021 Giro d’Italia - Stage 20: Verbania to Valle Spluga Alpe Motta
The end is nigh! Not the end of existence itself, but the end of this year’s Giro d’Italia. I can’t believe there is only one more day of racing left, a (mostly) uneventful time trial in Milan. Today’s stage was amazing. The riders started in Italy, covered a good swath of terrain in Switzerland and finished back in Italy. It was a crazy mountain stage and the weather was cold and treacherous. Snow-capped mountains - and even some snow fell during the stage - devilishly slick switchbacks covered in rain and then, out of nowhere, dry conditions just across the border in Italy. What better way to warm a cold and weary body than with this regional specialty: Minestrone!
It is also an oddly cool day here for the end of May and today’s dish is just perfect for the weather. This soup is a lovely celebration of vegetables and creamy beans. Think of it as a vegetarian hamburger helper. My mother, growing up, would make and call a dish like this: slumgullion. It always made my brain go wild when she would say slumgullion in her NY accent. Now, I pass along a vegetable soup which will comfort your soul on this dreary, cold, wet and rainy day.
Minestrone
I am a huge advocate of soaking beans overnight, but this week has been taxing and I took the shortcut of canned beans. This makes the meal go a bit faster as well, reducing over an hour of cooking and makes it a good weeknight option.
Extra-virgin olive oil
Onion, minced
3 carrots, diced
2 zucchini, halved and sliced 1/4-inch thick
Potato, peeled and diced
10 oz of Kale, or other hearty greens, chopped into ribbons
Fistful of parsley, chopped
28 oz can of stewed tomatoes
1 qt vegetable stock
Can of kidney beans
1/2 lb small pasta, like elbows, ditalini, or orzo
Parmigiano-Reggiano
Heat about ¼ cup of oil in a dutch oven over medium heat and sauté the onion with a pinch of salt. When starting to soften, add in the diced carrot, followed by the zucchini and potato and an additional pinch of salt, adding in the liquid from the can of beans. Stir and cook until the liquid has nearly evaporated.
Add in the chopped greens, parsley and a heavy pinch of salt, and stir until beginning to wilt, then add in the tomatoes. Fill the empty tomato can about half way up with water and swirl around and dump the contents into the pot. Add the vegetable stock along with another pinch of salt and season with black pepper.
Bring to a boil and reduce the heat to medium and cook for about 45 minutes, stirring occasionally, until the vegetables have softened and the potato has become just tender.
Stir in the beans and pasta along with a heavy pinch of salt and simmer until cooked through, about 15 minutes, adding more stock or water, if necessary.
Check for seasoning and serve with freshly grated Parmigiano-Reggiano and more olive oil.
______________________________ Copyright 2021, Brendan McCann, All Rights Reserved.
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