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Minestrone soup

I wonder if I can get some people to agree with me. My group at culinary class are making a minestrone soup for our group project. The recipe says to dump all the veggies, inc onions garlic and celery into a pot with water and boil. I would always sautee the onions, then add garlic, celery and carrots, then everything else to get a nice flavour. What do other people think?

If anyone has a minestrone recipe I'd love to see it!

10 Comments:

I don't have a set recipe, but I ALWAYS saute the veggies before adding broth. I think it gives the whole soup a more flavorful bite and looks better too since the veggies have a slightly carmelized look to them. And al-dente noodles go way at the end when everything is done and ready to be served.

I make soup every week and always sautee the veggies first. No matter what kind of soup it is. I usually keep the pasta or rice separate to be added when the soup is reheated. The veggies cook faster too.

Always saute the vegetables first. They will have more flavor. It would take just as long to saute the vegetables and then add the remaining ingredients as it would to boil all the ingredients together at once.

Definitely sautee! Who are these crazy people?

Screw the recipe!
I say sautee away!
What else does that recipe say?

I've been making minestrone all my life. I learned from my Sicilian grandmother when I was a kid. (There were still dinosaurs roaming around back then... ;) ----- I say, saute!

Check the epicurious site, they have minestrone recipes...and yes, saute!

I checked Mario Batali's recipe and he says saute. Why wouldn't you? If you had some roasted veggies, that would add more flavor to the soup party, too.

Thanks people! I really just wanted justification to put my foot down and say it was important to sautee the veggies first before we added the broth.

It sounds like your class recipe is trying to be accessible to people who might shy away from cooking a soup with more than one step.

If you bring this up in class the right way, you can probably encourage your more timid classmates to trust their own cooking instincts rather than blindly following what's written.

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