Dr. Pellegrini's ever-changing any-day minestrone - Angelo Pellegrini - recipe

Sunset, May, 1984

Every vegetable proposed for Dr. Angelo Pellegrini's minestrone grows in his Seattle garden (shown on page 118) at some time during the year, but never all at once. As the seasons change, so does the make-up of this satisfying soup. And because Dr. Pellegrini cooks with the curiosity of a painter exploring the use of color, the combination of ingredients is never quite the same. But the framework of the recipe is sound, even if you must resort to a market for less creative supplies.

Garlic toast is Dr. Pellegrini's first choice as a companion to the soup.

Leftovers, if there are any (add tidbits of sausage to the soup), can be refrigerated for 3 to 4 days or frozen. Pellegrini's Minestone

1 Coteghino sausage (about 1 lb.) or 1 pound mild Italian sausages

3-1/2 to 4 cups fresh shelled horticultural beans (see description on page 119) or soaked beans (directions follow)

2 quarts water

2 tablespoons olive oil or salad oil

1/4 pound pancetta (Italian-style bacon) or salt pork, minced

1 large onion, minced

3 cloves garlic, minced or pressed

1/4 cup minced Italian or regular parsley

1 can (abut 1 lb.) pear-shaped tomatoes, cut into pieces; or 1/3 cup tomato paste or 2 large peeled and chopped fresh tomatoes and 1 cup water

1 quart regular-strength chicken broth

1 large carrot, peeled and diced

3 large stalks celery, thinly sliced

1 thin-skinned potato (about 3-in. dimater), peeled and diced

1 large zucchini, thinly sliced

1 uart lightly packed, coarsely chopped greens (such as leaf cabbage, kale, or Swiss chard)

1 cup lightly packed basil leaves (optional)

Salt and pepper

1 cup (about 5 oz.) freshly grated Parmesan cheese

Pierce sausage casing with a fork; put in a 4- to 5-quart pan with beans and water. Bring to a boil, reduce heat, cover, and simmer until beans mash readily, 45 minutes to 1 hour and 10 minutes. Lift out sausage and set aside (cook Italian sausages 20 minutes only; set aside).

Ladle beans and 1 cup cooking water into a food processor; process until beans are coarsely pureed (or mash beans in a food mm or with a potato masher). Return beans to cooking water in pan; set aside.

In a 6- to 8-quart pan over medium heat, combine oil, pancetta, onion, garlic, celery leaves, and parsley, cook, stirring requently, until onion is limp, about 5 minutes. Add beans and cooking water, tomatoes and liquid, broth, carrot, celery, and potato. Bring to a boil, cover, and simmer 15 minutes. Add the zucchini and greens; simmer uncovered until vegetables are tender to bite, about 8 more minutes. Add basil and salt and pepper to taste. Slice sausage and serve with soup; add cheese to soup to taste. Makes abour 4 quarts; 8 main-dish servings.

Soaked beans. Sort 2 cups (12 oz.) Great Northern beans, removing any debris. Rinse beans and combine with 1-1/2 quarts water in a 3- to 4-quart pan. Bring to a boil; boil 2 minutes. Cover and let stand 1 hour. Drain beans and use.