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Red Minestrone from 'Stewed'

Dave Becker's Red Minestrone in his new cookbook Stewed looks a lot like what you'd order at any Italian restaurant. It's got many of the usual players—tomatoes, zucchini, carrots, celery, and pasta—and is simmered gently to preserve the color and flavor of each component. However, instead of adding beans as a thickening agent, Becker introduces a heavy drizzle of cream to the mix. The cream transforms what is often considered peasant food into a luxuriously silky stew. More

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