I can tell almost immediately if a restaurant makes their soup from scratch from the moment I walk in the restaurant simply if the air smells like veg stock or not. A restaurant that does make their soup from scratch will have a pot of veg stock on daily. A restaurant that doesn’t, won’t. It’s that simple. Veg stock is an extremely cheap and delicious solution to the battle of many restaurants: what to do with the “waste”.
On Day 11 we are exploring the delicious world of no-waste cooking with a bountiful Minestrone Soup. This is a real harvest soup- the kind you make after a day spent pulling little scraps out of your garden and compiling them to make a delicious ladle of love. I have made this soup in every facility I have ever worked in- from the Micheline nominated cafe on the beach in Australia to the high-school cafeterias of North Edmonton- there are no humans on earth that won’t appreciate this delicious, savoury, earth-conscious soup.
Step 1: Collecting Vegetable Scraps
Start by chopping up the vibrant assortment of vegetables you’ll need for your Minestrone Soup. As you work, set aside the vegetable scraps – those odds and ends that might usually end up in the compost bin. Minestrone is incredibly versatile and can accommodate almost any vegetable you can think of. Although traditionally, it would be; onions, carrots, celery, tomatoes, and perhaps some green beans. I like adding peas from my garden, using the shells in the stock. I also like beets, but they will make sour soup look like borsht. If you care, don’t add beets. Avoid using starchy vegetables like potatoes and yams which will muddy your stock.
Step 2: Prepping Ingredients and Making Stock
With your prepped vegetables safely tucked away in the fridge, it’s time to turn those scraps into liquid gold.
This step is optional but highly recommended:
Grab a baking sheet and toss on those veggie scraps. Add a pinch of dried herbs – perhaps some thyme, rosemary, and bay leaves – to infuse the stock with depth of flavour. If you need a few more onions, carrots, or celery, add them to your pan. Add some dollops of tomato paste. Roast at 425°f for 35 – 45 minutes. Then, chuck your roasted veg into a pot. Pour in clean -ideally filtered- water to cover the scraps and herbs. (Note that you can skip the roasting step and simply chuck your veg straight into the pot raw. The roasting simply adds colour and depth of flavour.)
Step 3: Simmering the Scraps
Set the pot over medium heat and bring the liquid to a gentle simmer. Let the magic happen as the flavours meld together over the next 45 minutes.
Your kitchen will be filled with the irresistible aroma of fresh ingredients coming together. You really don’t want to cook this for any longer than 45 minutes of full simmering- perhaps an hour total as it comes up to a simmer. Those delicate flavours turn muddy with too long of a cook time.
Step 4: Adding Fresh Herbs
As the simmering time draws to a close, it’s time to introduce a burst of freshness. Toss in some freshly chopped herbs like basil, parsley, or oregano. These vibrant herbs will add a pop of colour and an extra layer of taste to your stock. Stems work great too! Keep in mind that herbs like sage might be overpowering- unless you plan to use your stock in a recipe in which is would shine- I would avoid it.
Step 5: Final Simmer and Straining
Let the pot continue to simmer for an additional 5 minutes to allow the fresh herbs to infuse their essence. At this point, your kitchen will be a symphony of aromas that will have your taste buds tingling. After this short simmer, it’s time to strain the stock. I like to strain mine twice- once through a large hole strainer (like a china cap) and then I use a fine mesh strainer to separate the liquid gold from the herbs. What you’re left with is a rich and flavourful vegetable stock that’s ready to take your Minestrone Soup to the next level.
Homemade Vegetable Stock Recipe
Ingredients:
- Vegetable scraps (carrot peels, celery ends, onion skins, etc. amounting to a full baking sheet of scraps)
- 1-2 bay leaves, 1 tbsp each: thyme, basil, rosemary, parsley, peppercorns
- Small can of tomato paste
- A few sprigs of fresh thyme, parsley, or rosemary (optional)
- Water
Instructions:
- Collect Scraps: As you prepare vegetables for various dishes, collect the scraps such as carrot peels, celery ends, onion skins, and other vegetable trimmings. Store these scraps in a container or bag in the fridge until you’re ready to make the stock.
- Roast the scraps: (optional) place your scraps on a baking sheet. Drizzle with a small amount of oil and season with salt, pepper, and your favourite herbs. Add dollops of tomato paste. Roast in a 425° oven until caramelized- about 35-45 minutes.
- Prepare the Stock: In a large pot, add the vegetable scraps. No need to be too precise with the measurements – just aim for a good mix of different vegetable scraps. But a rough ratio is 1:1:1- onion:carrots:celery.
- Add Herbs: Toss in 1-2 bay leaves and a few sprigs of fresh thyme or rosemary, if you have them on hand. These herbs will infuse the stock with wonderful aromas.
- Cover with Water: Pour enough water into the pot to cover the vegetable scraps and herbs. The water should comfortably cover the scraps without drowning them.
- Simmer: Place the pot on the stove over medium heat. Bring the water to a gentle simmer, not a rolling boil. Let it simmer for about 45 minutes. During this time, the flavors from the scraps and herbs will infuse into the liquid.
- Add Fresh Herbs: About 5 minutes before the end of the simmering time, add a handful of freshly chopped parsley, basil, or other fresh herbs of your choice. This step adds a burst of freshness to the stock.
- Strain: After the 45 minutes of simmering, remove the pot from the heat. Use a fine mesh strainer or a colander lined with cheesecloth to strain out the liquid. Discard the spent vegetable scraps and herbs.
- Cool and Store: Allow the vegetable stock to cool before transferring it to smaller airtight containers. You can store the stock in the fridge for a few days or freeze it for longer storage. Remember to leave some space at the top of the containers for expansion if freezing.
- Note: this stock can be made in a crockpot using the same method, but cooking for 6-8 hours on low. It can also be made in an insta-pot on the soup setting and adjust time to 30 minutes.
Now that you have your homemade vegetable stock, it’s time to dive into making your Minestrone Soup. Retrieve the prepped vegetables from the fridge and get ready to work your culinary magic. You’ll use about 8 cups of the freshly made vegetable stock. The rest can be set in the fridge for up to 3 days or frozen for longer use
Classic Minestrone Soup Recipe
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 medium sized zucchini, peeled and diced
- 1 cup green beans or broccoli, chopped
- 3 large tomatoes, chopped, or 1 can (14 oz) diced tomatoes
- 1 can (14 oz) kidney beans, drained and rinsed
- 8 cups homemade vegetable stock
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup small pasta (e.g., ditalini or macaroni- use gluten free noodles for gluten free soup)
- Salt and pepper to taste
- Fresh basil or parsley, chopped, for garnish
Instructions:
- Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables start to soften.
- Add Garlic and Zucchini: Stir in the minced garlic. Cook for an additional 2 minutes.
- Add Beans and Tomatoes: Add the canned diced tomatoes (with their juices) and drained kidney beans. Give everything a good stir.
- Pour in Stock: Pour in the homemade vegetable stock you prepared earlier. Bring the mixture to a gentle simmer.
- Season and Simmer: Add dried oregano and dried basil to the pot. Season with salt and pepper to taste. Let the soup simmer for about 15-20 minutes, allowing the flavours to meld together.
- Add Green Veg: Stir in the zucchini and beans/broccoli.
- Note: if this soup is to be consumed later, stop now and freeze. Continue to step 8 when it’s time to eat.
- Add Pasta: Stir in the small pasta of your choice. Continue to simmer until the pasta is cooked and tender, following the package instructions.
- Taste and Adjust: Taste the soup and adjust the seasoning if needed. You can also add more herbs or spices to your preference.
- Serve: Ladle the soup into bowls. Garnish with chopped fresh basil or parsley for an extra burst of flavour and color.
Enjoy your homemade Minestrone Soup that’s brimming with vibrant vegetables and enriched with the depth of flavour from the homemade vegetable stock. It’s a comforting and satisfying dish that’s perfect for any day of the year!
Note: freeze without any pasta. Then when its time to eat it, add your pasta and cook through.
Join me again tomorrow as I make a delicious and luxurious Mushroom Bisque!
