Original: English

Minestrone

A rich minestrone soup made with plenty of vegetables, bacon, and macaroni, simmered in tomato and red wine. The vegetables' umami is concentrated, creating a deep flavor that intensifies with simmering. Letting the soup rest allows the flavors to meld further. Try this heartwarming and satisfying soup!

Steps

In a bowl, combine Consommé granules 2 tsp (or 1 cube), Sugar 2 tsp, and Soy Sauce 2 tsp to make a seasoning mixture. This sugar enhances the acidity, and the soy sauce adds soybean sweetness, deepening the flavor.
🕒 00:32
Prepare Red Wine 100ml. Even if you don't drink wine, having it as a seasoning adds richness and acidity, deepening the dish's flavor.
🕒 00:58
In a large bowl, place Whole Peeled Tomatoes 1 can and crush them by hand into bite-sized pieces. These tomatoes have a strong acidity and are suitable for stewing. The tough stem ends may remain after simmering, so crushing them beforehand is recommended.
🕒 01:11
Cut the core out of Cabbage 200g (approx. 1/4 head) and chop it into 2cm wide pieces. Cutting ingredients to a uniform size makes them easier to eat and more visually appealing.
🕒 01:54
Make a vertical cut into Onion 100g (approx. 1/2 medium), cut it into 1.5-2cm wide slices, then cut across the slices to create roughly the same width, forming squares.
🕒 02:44
Trim the ends of Carrot 50g (approx. 1/4 medium) to create a stable surface, then cut into 1cm thick batons, halve them, and then cut into squares. Carrots don't shrink much when cooked, so cutting them smaller beforehand is a good idea.
🕒 03:17
Cut off the woody base of Shimeji Mushrooms 100g (approx. 1/2 pack), separate them by hand, and cut into bite-sized pieces. Minestrone means 'chunky soup,' so adding leftover vegetables from your fridge (like pumpkin, celery, lotus root, zucchini, etc.) will also make it delicious.
🕒 03:54
Cut Bacon 80g into squares roughly the same size as the carrots. Bacon is a concentrated source of umami, so adding it makes the soup more satisfying.
🕒 04:31
Heat a little Oil in a pot over medium heat and sauté the cut Bacon until it develops a delicious browned color. Sautéing the bacon first prevents the vegetables from releasing too much water and steaming, allowing them to brown nicely.
🕒 05:13
Once the bacon is browned, add the remaining Cabbage, Onion, Carrot, and Shimeji Mushrooms and sauté.
🕒 05:44
Add Salt 2 pinches and stir-fry over medium heat until the vegetables soften. This salt uses osmotic pressure to help cook the ingredients faster; it's not for seasoning. Stir-frying the vegetables slowly removes moisture and concentrates their flavors.
🕒 05:56
Add Red Wine 100ml and the crushed Whole Peeled Tomatoes. Simmer until the liquid from the tomatoes and wine has reduced.
🕒 06:20
Use the tomato can to measure and add Water 600ml. Heat until it boils. Measuring water with the tomato can helps you use the entire contents of the can.
🕒 06:42
Add the prepared seasoning mixture (Consommé, Sugar, Soy Sauce) and stir well while heating to a boil.
🕒 07:16
Once boiling, reduce heat to low, cover with a lid, and simmer gently for 20 minutes. Since no ingredients with strong or gamey flavors are used, you can simmer without skimming off any scum.
🕒 07:33
After simmering for 20 minutes, turn off the heat, keep the lid on, and let the soup rest for 10 minutes. Resting the soup allows the flavors to meld into the broth and deepen.
🕒 07:52
While the soup is resting, cook Salad Macaroni 40g. If you dislike pasta or find it troublesome, you can substitute it with mixed beans. In that case, add them to the soup at the same time as you would the macaroni.
🕒 08:21
Add 1% salt to the water for boiling the macaroni and bring it to a boil. Boiling the macaroni in salted water seasons it from within and prevents it from tasting bland.
🕒 08:52
Cook the macaroni in the boiling salted water for slightly less time than the package instructions (approximately 7 minutes).
🕒 09:04
Drain the cooked macaroni thoroughly in a colander, transfer to a bowl, and coat the surface with a little Oil. Coating the macaroni with oil prevents it from sticking together, from becoming mushy, and makes it easier to add to the soup.
🕒 09:18
Reheat the rested soup over the stove until thoroughly warm.
🕒 09:46
Add the cooked Macaroni to the warmed soup and mix well.
🕒 09:54
Taste and adjust seasoning. If it's too concentrated, add a little water. If it's too bland, adjust with Salt and Sugar. The soup should taste just right after three sips; if it tastes perfect with the first sip, it might become too strong and unappealing later.
🕒 09:59
Serve in bowls and sprinkle with Parmesan cheese, if desired. Enjoy!
🕒 10:40