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My oldest daughter is a vegetarian, so visits home can be a challenge and a learning opportunity for the 'head cook'. On her last visit, I wanted to try something new. I had read that dried mushrooms ground into a fine powder was one way to add flavor depth to food. Some refer to this meatiness as Umami.
To test the idea, I made the following Vegetarian Minestrone, using both ground up dried mushrooms and the rind of a chunk of Parmigiano Reggiano in the soup. The latter is a common trick in Italian minestrone recipes. You want to use a hearty, full-flavored vegetable stock rather than a broth which can be thin and watery.
The resulting dish was a anonymous success.
Vegetarian Minestrone
| 2 | Tablespoons | Olive Oil |
| 1 | Small | Onion, diced |
| 1 | Medium | Carrot, peeled and cut into rounds |
| 2 | Small | Zucchini, ~8", halved and cut into chunks |
| 1 | Stalk | Celery, cut crosswise into chunks |
| 1 | Red Pepper, seeded and diced | |
| 2 | Cloves | Garlic, minced |
| 3/4 | Cup | Diced Green Beans |
| 1 | 14-fl Oz Can | Diced Tomatoes |
| 3 | Cups | Low Sodium Vegetable Stock |
| 1 | Tablespoon | Dried Oregano |
| 1 1/2 | Teaspoons | Dried Basil |
| 4 | Pieces | Dried Porcini Mushrooms, ground fine, about 2 teaspoons |
| 1 | Piece | Rind from Parmesan Cheese, maybe 3" X 2" |
| 1 | 19-fl Oz Can | Cannelini Beans, or kidney beans, drained and rinsed |
| 1/2 | Cup | Orzo, or other short pasta like macaroni |
| Salt and Pepper to taste |
- Sauté the chopped vegetables, except the green beans, in olive oil for a few minutes. Add the minced garlic and sauté one minute more.
- Add all of the rest of the ingredients, except the orzo. Add more stock or water if needed. Bring to a boil, cover and simmer over low heat for 20 minutes
- Add the pasta, turn heat up to a gentle boil and cook about 10 minutes or until the pasta is al dente.
- Remove and discard the cheese rind.
- Adjust the seasoning as desired.
- Serve with freshly grated Parmesan cheese on the side to garnish.
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Mmmmmmmm, love this soup!
Posted by: Tristan | Apr 15, 2013 at 11:45 AM