Festa Italiana alla Pilollas – Minestrone di Riso

This was the second course of our wonderful Italian Feast with friends and neighbors in 1993. This marvelous and delicious soup also connects me to one of my oldest memories. We lived in Brooklyn, NY for several years when I was somewhere in my preschool years. My father was in the Merchant Marines until I was 7 years old, so we moved between Charlotte, NC and Brooklyn, NY. My mother’s parents, Gracie and Speedy, lived in Charlotte on Tennyson Ave. A dirt road back then, they built their house in 1949, paying about $5,600. It was the one place in our “gypsy lifestyle” that remained constant, so no matter how much we moved, Gracie and Speedy were always there. My father’s sisters lived in New York and we were close to one of his sisters, my Aunt Jean and Uncle Gabe. Brooklyn was a bustling, prosperous, middle class town that stood in the shadow of Manhattan.

We finally sat down for our meal and I remember my brother and I sitting on phones books. Because I was sitting at the “big table”, Donnie insisted he do the same, not in the one high chair we had. He made such a fuss about it my Mom finally gave in, and sat him at the “big table”, on a stack of phone books. Aunt Jean was serving up her wonderful Minestrone, and Mom brought out the sliced, hot bread. Even though it was winter, cold outside and the sun was going down, I remember feeling warm and safe in the apartment. My Dad was at sea again, so when we weren’t with Aunt Jean and the family, it was just the three of us. We were all sitting at the table, and I was listening intently to everything the adults were saying. I adored my cousins, Delores, Jimmy, and Janette, as well as my Aunt Jean and Uncle Gabe. Just being with them was always fun, and it was one of the few times we felt like we were part of a big family. Aunt Jean and Mom were laughing about something I didn’t understand. I was laughing because laughter is contagious and little kids “catch a laugh” as easily as they catch a cold. I remember the soup was delicious and Mom gave me a large piece of bread to dip in the soup. I think we were about half way through our soup when Donnie announced, “pee-pee Mommy”. She looked over to see him standing up on his chair, his diaper around his ankles. And then, he peed, straight into his soup bowl. With shocked looks on all our faces, we froze while little Donnie relieved himself right into his bowl of Minestrone. Aunt Jean and Mom burst into laughter at the same time. Delores and I soon followed. Donnie looked at all of us, a little confused I think, and then he started laughing. Finally, he sat back down, with his diapers still off. He picked up his spoon and started to reach for his soup bowl. Mom and Aunt Jean screamed, “NO”, and my cousin Delores jumped up and took the spoon away from him. Little Donnie started to cry, more from the loud “NO” than anything else. Aunt Jean got up and whisked his bowl away. Delores and Aunt Jean came back out of the kitchen with a fresh bowl of Minestrone and a new spoon. We all finished that incredible meal together, Donnie still sitting on the phone books with no pants or diapers on. I still remember the taste of that soup and the warmth from the inside out!

The recipe I’ll share comes from another of my favorite cookbooks, “Italy – The Beautiful Cookbook”. It’s one of those that looks like a “coffee table book”, but don’t judge this book by its cover. The recipes inside are amazing. It was a cookbook I bought because of the beautiful photos and stories and has become one of my favorite “goto’s” when I’m looking to try something new.

This recipe will serve 6 as a meal with bread or 10 as a second course of a large meal. I promise it does NOT include my brother’s “special ingredient”! Also, Minestrone can be served hot or cold/room temperature. The cooking method is a little different because of the rice.

Pre time: 45 min – Cook time: 2 hrs 20 min

Ingredients

Gather everything you’ll need and prep the ingredients so all you’ll need to do is add each, once you start cooking.

2T – Italian parsley, chopped

6+T – Parmesan cheese, grated or shredded

Salt – use sea salt if you have it, to taste

Pepper – to taste

Making the Magic

You probably finished the first glass of wine, unless it was a generous pour, so you should probably refill that glass of wine. Take a sip. Now, let’s get started making your masterpiece! These steps are simple, but the sequence is important. Adding the right ingredient, at the right time, helps the flavors to combine and bloom inside your Minestrone.

Add the 2T of butter, add more if you like, into your stock pot or sauce pan. Preheat on medium high until the butter just starts to sizzle.

Add the pancetta, or bacon, and the onions and reduce the heat to medium. Stir frequently and cook for several minutes, until the onions start to brown, slightly. When the bottom of the pan has a golden crust starting to form, it will be time for you to start adding more ingredients. Lean over the pan and take a deep breath. OMG…is that smell incredible, or what?!

A sip of wine is appropriate at this point.

Next, add the celery, carrots, red beans, potatoes and zucchini. Stirring frequently, cook for about 5 or 6 minutes. You don’t want things to stick to the bottom, so keep an eye on this.

Next, I like to add the tomato paste at this point. Thoroughly stir it in, mixing it well with all the veggies, coating each piece so the flavors start to combine and the combination begins to bloom in the pan. Take another whiff. Amazing, isn’t it?

Next add the green beans and chopped tomatoes. Stir into the mix.

Finally add the broth. Salt and pepper to taste. Stir. Bring everything up to a boil. Increase the heat to medium high and wait for the boil to begin. Once boiling, reduce the heat and let your Minestrone simmer for about two hours.

IF YOU WANT TO SERVE THE MINESTRONE HOT:

After 2 hours simmering, bring the heat back up and add the rice. Cook on medium high to high for 15 to 16 minutes. When finished cooking, remove the heat. Ladle your work of love into the serving bowls. Sprinkle with the grated or shredded Parmesan and top with the chopped Italian Parsley.

IF YOU WANT TO SERVE THE MINESTRONE COOLED DOWN OR COLD:

After 2 hours simmering, bring the heat back up and add the rice. ONLY cook the rice for about 5 or 6 minutes and then remove the heat. The rice will finish cooking as the Minestrone cools. While the Minestrone is still hot, ladle it into the serving bowls and stir in 1T of Parmesan cheese. Let it cool. Garnish with the chopped Italian Parsley, just before serving.

Hot or cold, you will love this soup. Serve it with some crusty Italian bread. We get ours at Aldi’s grocery stores. We love the “Special Selected – Italian Bread” they carry. You finish baking this at home and it is so very close to what we used to have when traveling in Italy. Momma Mia, Bellissimo!

Variations To Keep It New

Try different vegetables. Sliced Okra makes it a little thicker and adds an amazing texture. Corn adds a little sweetness and a nice crunch. Replace the green beans with cut asparagus. You can add cooked, chopped chicken or turkey. Cubed ham adds a whole different dimension to this. The possibilities are endless.

Wines We Love With This

Frascati

Pinot Grigio

Chardonnay

Leftovers

I always make extra so I can freeze some. It’s awesome when cooked again. The veggies change texture and the flavors are more blended. I never met a left over Minestrone I didn’t like!

Food attaches us to so many memories. Remember that whenever you make a meal for someone you love!

Question

What’s your earliest childhood memory? Is it associated with food? No, breastfeeding does not count!