Cream based. I start with a roux. Add vegetable stock, potato, or split pea, or Navy Beans, a small bit of water, and heavy cream equaling the amount of stock. Blend, then simmer all together until the vegetables are soup consistency.
Yes, well, in Italian a minestre is a bit different from a soup, which must always have bread in it, while the minestra has starchy vegetables or grains that break down and make for something thick and closer to a potage
I had always thought minestrone just " a lot more of minestra" – meaning, more stuff in it,. A real kitchen-sink minestra. But the above blog ling identifies it as a summer dish, with beans.
Don’t know where you live, but if you live someplace cold, and don’t feel like soaking beans, a minestre whose major starch vegetable is pumpkin or some kind of orangey squash might be nice. Pumpkin rice soup?
I like the ribollita . I might put in a little smoked ham hock .
(John Hartley - a culinary patriot eating & cooking in Northwest England)
Only ever stock (made from scratch or from cube or bouillon powder) . It is our “use up of last resort”, whether that’s vegetables or, even, the last of stew that we might blitz in the blender and thin down with the stock. If it needs bulking out, there’s always pasta or a tin of flageolet beans to go in.
Non-cream based soups for me. I indulge occasionally in creamy soups (e…g, clam chowder), but I much prefer a brothy, liquidy base. I think it’s because in Chinese culture, soup is always served with your meal so a bisque or a cream-based soup is too heavy.
Soup fiend extraordinaire here. Stock based, but would eat cream added broth if either that or starvation.
My style is “medieval”, meaning chucking everything in, or whatever I have on hand. I often make stock using beef shanks and extra marrow bones. The youth have no idea how real broth should taste. Pity.
I can eat soup every day, at any time, and just about any kind of soup, almost.
I don’t believe I have never seen in Italy the kind of kale sold in the US, which I think is sometimes called “curly kale”, but usally just “kale”. I don’t know who else other than cooks in the US uses this kind of kale as an ingredient. I recall it being more bitter than cavolo nero.
Sunday is Soup Day in our house. I start with homemade stock from freezer (beef/chicken/turkey/ veggie ect.) and start to clean out the 'fridge. Sometimes it goes through the Vitamix, sometimes it get a bit of cream. Just depends on my mood that day. Presto supper is done and my lunch for the next 2 days. Never tastes the same twice but always tastes good.