Putting Some Spring in My Minestrone + Bouza 2017 Albariño #SoupSwappers

Here we are at the third event of 2021 for our Soup Saturday Swappers group. Wendy of A Day in the Life on the Farm started this event and, every month, I get a new array of soup recipes to put in my to-try pile.

This month, I am hosting and asked the bloggers to put a little Spring in our minestrone by adding in Spring veggies or eschewing the traditional tomato-based broth. Be creative...anything goes!

Here's the line-up of recipes from the #SoupSwappers...

• Classic Minestrone Soup by Sneha's Recipe
• Green Vegetable Minestrone by A Day in the Life on the Farm
• Kale and Pasta Minestrone by Magical Ingredients
• Minestrone Napoletana by Karen's Kitchen Stories
• Putting Some Spring in My Minestrone + Bouza 2017 Albariño by Culinary Adventures with Camilla
• Vibrant Spring Minestrone Soup by Making Miracles

Minestrone

Minestrone is the catch-all name for all Italian vegetable soups that might include vegetables, beans, pasta, and herbs in a broth. When I lived in Italy, it was our clean-out-the-vegetable-bin Sunday evening dinner; that's a traditional that persists in my household today. 

In the winter, I use a lot of roots in my minestrone. But, as Spring approaches, I tend to add more greens and more vegetables. This pot was inspired by the beautiful leeks and kale that I got from my CSA (community supported agriculture) box. I added in some jarred beans and wild-caught tuna for a filling, protein-rich bowl and called it dinner.

Ingredients makes 8 servings

• olive oil
• 2 cups diced leeks
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cups chopped potatoes
• 4 cups chopped kale
• 6 cups vegetable stock
• 1 cup tomato sauce
• 1 to 2 cups water, as needed
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 2 cups cooked beans
• 2 cans tuna (I prefer sustainably caught albacore)
• freshly ground salt, to taste
• freshly ground pepper, to taste
• fresh herbs for serving
• Also needed: large soup pot (I used a Dutch oven), blender or food processor

Procedure

Heat the oil in a large soup pot (or Dutch oven) and sauté the leeks and celery over medium heat until the leeks are translucent and softened. Stir in the carrots and potatoes. Turn to coat with the oil in the pot and cook for 3 to 4 minutes before adding in the liquids

Pour in the stock and tomato sauce. Stir in the herbs. The vegetables should be covered by at least an inch of liquid, if not, add in water. Bring the liquid to a boil, then cover and reduce the heat to a simmer. Cook until all of the vegetables are fork tender, approximately 20 to 25 minutes.

Fold in the kale, beans, and flaked tuna. Heat until the greens are just wilted. Season to taste with salt and pepper.

To serve, ladle into individual bowls. Garnish with fresh herbs. Serve hot and enjoy!

And, on the night I served this, I decided to pour a 2017 Albariño from Uruguay to go along with it. That felt Spring-y.

Bonus Wine Pairing

In 2000, Juan and Elisa Bouza restored a 1940s historic winery in the outskirts of Montevideo and established their own: Bodega Bouza. In the past decade, they have cemented their status as one of the foremost producers in all of Uruguay. 

From my reading, this Albariño began as an experiment for Bodega Bouza. And it has ended up being one of the more popular bottlings! The Albariño  cuttings planted in the Melilla and Las Violetas vineyards originated in Rias Biaxas, Spain - from the rural family-owned plots of Bouza family relatives.

These were harvested on two days in February with a majority of the wine fermented in stainless steel tanks and just a bit in French oak barrels. Aged 4 months on the lees, these were bottled - unfiltered - in July.

A light straw color in the glass, you get bold tropical aromas early on that mellow to an almost floral note as the wine warms. On the tongue, the wine starts sweet and evolves to have a balanced acidity. It's delightful!

That's a wrap for our March #SoupSwappers event. We'll be back in April when Sid of Sid's Sea Palm Cooking leads the discussion of soups from our heritage. Now I just need to decide if I go with my heritage (Filipino) or Jake's (Portuguese, Swedish, and Irish). Stay tuned...