This is my recreation of a soup from a long ago restaurant in Redwood City California called The Farmhouse. That was the best soup I have ever had, and this recipe was created with that soup in mind.
I have so many fond memories of the minestrone soup from the long gone Farmhouse Restaurant in Redwood City California. I found one recipe on the web that claimed it was the Farmhouse recipe, but it was missing a little something, so I altered it to match my memory. I came pretty close to my memory of that standout minestrone soup recipe. This soup really gets it’s complexity by the way the ingredients are layered together.
The original recipe can be found at the San Jose Mercury News website.
This soup takes 2 days to make if using dried beans. I found that it did taste better with the dried beans, but if you are like me and forget to soak the beans, you can substitute with 3 cans of white beans. Soup can be made up to 3 days in advance.
Another recipe found online
I found this recipe online in a Q/A section of Yahoo. It is similar to what I have above, but I figured it’s best to give different recipe options. Here ya go!
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound dried white beans — picked over and
1/2 teaspoon salt
1/4 pound pancetta — or sliced lean
— bacon, chopped
1/3 cup olive oil
1 onion — chopped
1 large carrot — cut into 1/2-inch
1 rib celery — cut into 1/2-inch
3 garlic cloves — chopped fine
2 zucchini — scrubbed and cut
— into 1/2-inch dice
1/4 pound green beans — trimmed and cut
— into 1/2-inch
1/2 pound boiling potatoes
4 cups shredded green cabbage
1/2 pound kale — rinsed drained
— leaves chopped
1 can tomatoes — chopped coarse and
— drained well
4 1/2 cups chicken broth
freshly grated Parmesan, garlic bruschetta, and dry-cured sausages as accompaniments
In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.
In a heavy kettle cook the pancetta in the oil over moderate heat, stirring, until it is crisp and pale golden, add the onion, and cook the mixture, stirring, until the onion is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes and the broth and simmer the soup, covered, for 1 hour.
Drain the white beans, reserving the liquid, in a blender or food processor puree half of them with 1 cup of the reserved liquid, and stir the puree and the remaining white beans into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired. Serve the soup with the Parmesan, the bruschetta, and the sausages.