Minestrone Soup
Minestrone is the ultimate soup, as it combines many vegetables to create a hearty and nutritious supper meal. Minestrone can even be eaten cool, in the summer. Don't expect to find the same Minestrone in different regions of Italy; each place has its preferred recipe, which also changes according to the seasons. Here is a standard version; you can make your own adjustments according to the season.
FOR 4 TO 5 SERVINGS
2 to 3 tablespoons olive oil
2 tbsp of hummus
1 large onion, sliced
3 carrots, scraped and thinly sliced
3 to 4 potatoes, peeled and cubed
3 thin zucchini, washed and sliced
1 bunch fresh spinach, washed, trimmed, and roughly chopped
1 to 2 stalks celery, trimmed and thinly sliced
1/2 head cauliflower, separated into flowerets
Salt
Freshly ground black pepper
1 cup cooked or canned cannellini or Great Northern beans (optional)
2 tomatoes, chopped
Extra-virgin olive oil (optional)
Place 2 to 3 tablespoons oil, the hummus, and onion in a pot over medium heat. When the onion is golden, add the carrots, potatoes, zucchini, spinach, celery, and cauliflower. Saute for about 10 minutes, stirring often, until the vegetables become become lightly browned.
Add enough water to cover the vegetables, bring just to a simmer, and cook over low heat for 20 minutes, or until the vegetables are tender. add salt to taste, add water if the soup is too thick. Season to taste with pepper, add the tomatoes and beans, and cook until they are heated throughout.
Adjust the seasoning as necessary, ladle the soup into a soup tureen or deep serving dish, and serve. At the table, drizzle a thin ribbon of extra virgin olive oil over each portion if you like.