The beauty of this minestrone is that you can make it any time of the year, no matter what’s in season, and it always satisfies. It’s one of the soups I always keep on our menu at George’s California Modern, and it changes virtually daily depending upon what I see at Chino Farms that morning.
1/4 C Extra virgin olive oil
1/4 C Prosciutto scraps (can be omitted for a vegetarian version)
1 C Fennel, small dice
1 C Celery, small dice
1 C Carrot, small dice
2 C Onion, small dice
1 T Garlic, minced
1/4 t Chili flakes
1 T Coriander seed, toasted
2 t Anise seed, toasted
2 t Fennel seed, toasted
1/2 C Vermouth
8 C Water
1 ea. Orange peel, minced
1/2 ea. Lemon peel, minced
In a large pot over medium heat sweat the prosciutto and vegetables down in extra virgin olive oil until totally soft, about an hour. Add the garlic and spices, then the vermouth and simmer until almost all the liquid is gone. Add the water and simmer for 45 minutes. Add the peel and let cool to room temperature. Refrigerate. Can be made two days in advance to this point.
To serve: Reheat the vegetable broth and season, add any combination of seasonal vegetables either raw, cooked or blanched, heat through and serve with pesto, extra virgin olive oil and Parmesan on the side.
Spring vegetables: peas, asparagus, fava beans, pea tendrils, swiss chard, young carrots, cauliflower
Summer vegetables: tomatoes, lima beans, fresh shelling beans, pole beans
George's at the Cove: Seasonal Chino Minestrone – Three recipes in one