Magazine article Sunset

Dr. Pellegrini's Ever-Changing Any-Day Minestrone

Magazine article Sunset

Dr. Pellegrini's Ever-Changing Any-Day Minestrone

Article excerpt

Every vegetable proposed for Dr. Angelo Pellegrini's minestrone grows in his Seattle garden (shown on page 118) at some time during the year, but never all at once. As the seasons change, so does the make-up of this satisfying soup. And because Dr. Pellegrini cooks with the curiosity of a painter exploring the use of color, the combination of ingredients is never quite the same. But the framework of the recipe is sound, even if you must resort to a market for less creative supplies.

Garlic toast is Dr. Pellegrini's first choice as a companion to the soup.

Leftovers, if there are any (add tidbits of sausage to the soup), can be refrigerated for 3 to 4 days or frozen. Pellegrini's Minestone

1 Coteghino sausage (about 1 lb.) or 1 pound mild Italian sausages

3-1/2 to 4 cups fresh shelled horticultural beans (see description on page 119) or soaked beans (directions follow)

2 quarts water

2 tablespoons olive oil or salad oil

1/4 pound pancetta (Italian-style bacon) or salt pork, minced

1 large onion, minced

3 cloves garlic, minced or pressed

1/4 cup minced Italian or regular parsley

1 can (abut 1 lb.) pear-shaped tomatoes, cut into pieces; or 1/3 cup tomato paste or 2 large peeled and chopped fresh tomatoes and 1 cup water

1 quart regular-strength chicken broth

1 large carrot, peeled and diced

3 large stalks celery, thinly sliced

1 thin-skinned potato (about 3-in. dimater), peeled and diced

1 large zucchini, thinly sliced

1 uart lightly packed, coarsely chopped greens (such as leaf cabbage, kale, or Swiss chard)

1 cup lightly packed basil leaves (optional)

Salt and pepper

1 cup (about 5 oz. …

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