Over the years, a general ‘Japanese style’ minestrone has emerged – it tends to be lighter and sweeter, and perhaps not as densely savory as versions flavored with pancetta or Italian sausage might be. Usually you’ll find beans, pasta and some vegetables mixed in. In kyūshoku, minestrone serves as a brothy accompaniment in lieu of miso soup. Of course, there’s no set way to make minestrone, really. It is said to have been born from being comprised of leftover ingredients to other meals – so the skies the limit on creating your own variations!
2 slices bacon, chopped finely
½ onion, chopped
2 stalks celery, medium sliced
1 large carrot, sliced into quarters
¼ small cabbage, chopped
2 tablespoons ketchup
1 ½ tablespoons chicken consume
Salt and peppers to taste
1. In a large pot, sauté the bacon and onion on medium-high heat until the onion has softened and become translucent.
2. Add the celery, carrot, and cabbage and mix to combine. Allow to sweat for a few 2-3 minutes.
3. Add 3 cups water. Bring the soup to a boil, then reduce heat.
4. Add the ketchup and consume.
5. Once the soup is almost cooked through, add the green beans. Cook another few minutes longer until the beans are cooked through.
*If you wish for a more tomato-y soup, add the liquid to the canned tomatoes as well.