12

A soffritto is the Italian cousin of the French mirepoix. Both consist of small cubes of root vegetables and onions. The gentle “sweating” in fat enhances the sweetness of the vegetables and brings out the “umami”, an almost meaty flavor. In the onions it also breaks down the sharp pungency. The process will form a flavor base that brings a certain “...


3

Minestrone is a soup made with whatever you have on hand; there is no set recipe even if the base of the soup is more or less the same everywhere. If you put beans early, they will break and make the soup "mushy". You can substitute with other kind of beans, Parsley can be added early (especially the stems) and removed later on; imo, it does not taste good; ...


2

Purple beans just have slightly different pigments in them, and the purple actually goes away when you cook them. There's nothing particular about that pigment that would cause your soup to go bad. While it's possible that the beans, or some other ingredient, caused it to go bad, it's not the color, itself, at fault. The "foaming" and sour taste you ...


1

Looking at the Giallo Zafferano recipe (video below), this does seem to be the case. According to the Farmers Almanac, root vegetables (potatoes, carrots, anything that grows underground) benefit from the cold water technique as the cell wall gradually stiffens and it helps the vegetables become more resistant to overcooking. Adding directly to boiling ...


1

To my bitter lettuce soup I added lots of carrots, some sugar, some honey, extra peas, instant mashed potatoes, cannolini beans, some mini pastas and some apples. After all of that the soup is now tasty.


1

Carrots, always. It's what makes an authentic Italian tomato base. Grate them in and cook until dissolved or cut small and puree after or just enjoy it with the carrot chunks.


Only top voted, non community-wiki answers of a minimum length are eligible