There are so many versions of Minestrone, there is no definitive one. All that matters is that you have something in the pantry and refrigerator to make it from. This is what I had that day.

Minestrone Soup (one version of many variations)

Bulk Italian style sausage, medium hot

2 Carrots, rough chop

½ large Yellow Onion, more finely chopped

2 Celery stalks, rough chop

2 Garlic cloves, finely minced

1 Potato, I prefer Yukon Gold, rough chop

1 can of diced, stewed tomatoes

Kale of Choice, ribs and all, cut up good so it breaks down

Chopped Parsley

2 cups of Broth of Choice or Water (I used half chicken broth and half water)

Salt and Pepper to taste

Break up the bulk sausage into smaller pieces and brown it in a 3qt sauce pot on medium heat. When the sausage is browned (and make sure there is enough fat to do a little sauté), add the garlic and onion and slowly cook for about 5-8 minutes. When that’s done add all of your other ingredients to the pot and turn the heat up to high and bring this pot to a boil. Once it reached a boil, turn the heat down to a simmer and cook the soup until it gets some flavor, say 30 minutes or so. Taste for salt, pepper and flavor (it shouldn’t taste like water or tomato juice). If you want it “brothy” (if that’s a word) add some chicken/beef stock to the desired consistency.

Wine of choice, Mastro Scheidt 2017 Cuvee. It’s the all-weather, all-purpose wine.

As many of us are experiencing during the time of crisis around the world of the global pandemic of Covid-19, we are reminded that we can actually cook at home. To that end, I’m a fan of pasta.

Pasta with Artichokes and Bacon recipe

Pasta, enough for two people, the shape should pick up stuff, like Fusilli, Bowties, Big Shells

2 strips of bacon, rough chopped (not a sweet style)

1 can of artichokes, with artichokes cut in half and drained of any excess water/oil

1 garlic clove, minced

3 solid pinches of a generalized dry Italian seasoning

3 pinches of rough cut parsley

1 tablespoon of butter (to finish)

Salt and Pepper to taste

Grated Parmigiano Reggiano to taste

Cook the bacon in a hot sauté pan until almost fully cooked. Pour off any excess bacon fat (don’t worry, you’ll use it for another dish) Add your artichokes flat side down and slow cook with the remaining bacon in the pan until artichokes develop a caramelization on the bottom. Turn the pan heat down to mid-low and add the garlic, pepper, Italian seasoning, parsley and toss everything through.

When your pasta is done, drain it and add all the pasta to the sauté pan and the extra butter and toss all the items over and over to incorporate all the flavors together. Check for salt and pepper and make additions as necessary. Add some of the grated Parmigiano and serve.

I recommend the 2019 Mastro Scheidt Hunter Bordeaux inspired white wine blend.