I'm a hundred bucks richer today...such good fortune! I was busy putting away laundry, making the bed, puttering around the boudoir when I happened to spy a crisp hundred dollar bill lying on the floor in front of the mister's dresser! What luck! But then I had a momentary pang of guilt...so I called the mister at the global headquarters, interrupting his morning paper reading, and told him of my good fortune...he was not amused. He had a large sum of cash on him when he came home from work the night before because he was going to wire funds to one of his "people" in Vietnam the next day...I'm not sure if they are his employees or his relatives, and I didn't ask...I firmly believe in don't ask/don't tell. So this hundred dollar bill had fallen out of the pile when he went to stuff them in his pocket...or so it would seem. I pointed out the losers-weepers-finders-keepers-LAW to him, again he was not amused, so then I pointed out the possession-is-9/10ths-of-the-law-LAW and he caved, probably realizing that I'd have the money spent before he got home to reclaim it! And besides, everyone knows that all's fair in love, war and housework!
Minestrone could be considered the national dish of Italy - it's served everywhere but it varies from place to place - not that I would personally know this as I've yet to GO there...I'm relying on my years of imaginary trips and real research...and because of that I know that some cities serve Minestrone with green beans, cannellini beans and pasta while others serve it with whatever vegetables are on hand, including potatoes, cabbage, carrots or zucchini - and even rice, chick-peas and bacon. I have always ordered Minestrone at every Italian restaurant I've been to...a personal taste test mission to find the best...and through lots of trial and error I've come up with what I think is the best Minestrone soup on the planet.
Minestrone Soup - Pots and Pins
1 lb. Italian sausage
1 1/2 cups onion, finely chopped
1 1/2 cups carrots, finely chopped
1 1/2 cups celery, finely chopped
1/4 cup olive oil
1 (28 oz.) can crushed tomatoes, including liquid
6 cups vegetable stock
2 tablespoons minced fresh basil leaves
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds, crushed
salt and pepper
1/4 lb. green beans, trimmed and cut into 1-inch lengths
1/2 cup small pasta shapes, such as tubetti or shells
1 can (15 oz.) cannellini beans, drained
2 cloves garlic, minced
1/3 cup fresh basil leaves, minced, for topping
3/4 cup fresh Parmesan, separated
In a casserole or Dutch oven over low heat, cook the sausage, onion, carrot, and celery in olive oil, stirring occasionally, for about 10 to 15 minutes or until sausage is completely cooked through and the vegetables are slightly tender. Add the tomatoes with their liquid, the stock, basil, thyme, fennel, and season to taste with salt and pepper. Bring to a boil, cover and reduce heat, simmer, stirring occasionally for 20 minutes. Add the green beans and pasta and simmer for 10 minutes or until the beans and pasta are just tender. Add the drained cannellini beans, garlic and add additional salt and pepper if needed. Simmer, stirring occasionally, until the beans are heated through. Stir in the remaining 1/3 cup of basil leaves and sprinkle in 1/2 cup of the Parmesan cheese. Dish up hot soup and top each bowl with a bit of the 1/4 cup of remaining Parmesan cheese. Serves 6.
"All who joy would win must share it. Happiness was born a twin." - Lord Byron
