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moderation minestrone. meatless monday.


I realize there’s been a lot of meaty talk around here lately.

Ironic, isn’t it?  There’s the siren call of the Charcutepalooza, yet, most often, I’m cooking for just the two of us. Dennis, a vegetarian who occasionally eats meat (a meat reducer is his term) and me, an omnivore with a tendency toward high cholesterol and a few extra pounds.

So, I’m careful. And we treat meat as a special occasion meal. We invite friends over to celebrate. We source any meat that we do eat from local farmers. I’ve written about the farms, the farmers, and the responsibility of conscious eating.

Animal proteins are on our dinner table about once a week, and most often it’s fish or chicken. I eat meat more than Dennis does, and when I do, I’m very selective and the portions are appropriate.

I don’t think it’s contrary to set off on a year of meat curing, but I do intend to do so thoughtfully. Once monthly Charcutepaloozas and Moderation Otherwise.

As it’s the first of the year, everyone has a solution for losing weight or healthier living or what not. Of all of them, Mark Bittman got my attention when he wrote so eloquently about his vegan before six o’clock strategy.

I’ve never responded well to denial. I’m better suited to moderation. This is a concept I can embrace. But when even moderation seems beyond my grasp, I make this minestrone. It’s ridiculously healthy, filling and satisfying.

Use the chopping of the vegetables as a meditation. A knife skills lesson. (Did you resolve to learn better knife skills? Practice practice practice!) Make the pieces as equal in size and as pretty as possible. Chop and add to the pot as you go, stirring and coating in the oil each time, adding salt and pepper in each layer.

I make this soup using the vegetable bouillon I will now always and forever have in the refrigerator and freezer thanks to Jennifer Perillo. If you haven’t made it yet, make a resolution to do so. (Note: This easy to preserve stock base is, necessarily, high in salt, so use caution when adding salt at other steps along the way.)

Of course, the soup may also be made with homemade chicken stock, or, the more traditional veal stock.

But moderation means vegetable stock in this house. And tastes of summer from the freezer – lima beans, tomato paste, oven roasted tomatoes. This soup requires time to build a multi-layered flavorful base. It’s rich in vegetable goodness.

This soup will not be rushed. It’s an all day soup. Even better the next day.

Dinner. Piping hot soup. Plenty of parmesian shaved on top. And a crusty whole wheat foccacia.

Happy New Year. Meatless Monday #1.

12 thoughts on “moderation minestrone. meatless monday.”

  1. Thank you for the vegetable bouillon tip. My mom is a vegetarian and it has been challenging (and fun) to find delicious and satisfying vegetarian dishes for her. This bouillon looks great for the vegetable stock needed for a lot of the dishes I want to make her.

  2. I made a variation of this tonight, inspired by your post here when I was looking for instructions on how to can chicken broth! I did use my own frozen chicken broth and subbed a few other things. I think the tomato paste and the Parmesan rind make a huge difference in going from good to great soup!

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