Chef's Blog

August 21, 2014

Roasted Garlic and Sun Dried Tomato Minestrone

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Do you have a unique minestrone recipe? Go up against the one I created for the MINOR’S® Soup Recipe Contest. Here’s what I did to turn up the flavor in my recipe.

Most guests have certain expectations when they order minestrone. I didn’t want to stray too far from those expectations when crafting my recipe, so instead of dramatically changing the flavor profile, I thought it would be better to add some premium flavors and ingredients to this humble peasant soup. Minestrone is typically a dish determined by what’s in season and what you have on hand. If beans aren’t available, sub in some pasta. No meat? That’s fine too. The key is a great broth with fresh vegetables simmered until the flavors meld and turn into comfort food.

I used the bold flavors found in MINOR’S Sun Dried Tomato Pesto Flavor Concentrate alongside the deep, umami-rich flavors of Roasted Garlic Flavor Concentrate to take my soup to the next level. Up front you get the sun dried tomato flavor and the meatiness of the broth with the vegetable and roasted garlic notes that carry all the way through. Hints of Parmesan (similar to a brodo or an Italian broth) add a delicious twist to familiar minestrone flavor.

Whether you serve this soup as a starter or a side dish, it’s a great house soup that’s good all year. It’s also the perfect way to use up any valuable leftovers such as fish scraps, tomato tops and bottoms or odd pieces of vegetables. So clean out your kitchen and get creating. I hope you’ll join the Battle for Bocuse d’Or.

See Full Recipe

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