Pro Tips
**Chef's Tips & Troubleshooting:**
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Blanch bitter vegetables like ampalaya in salted water first to reduce bitterness.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Minestrone Soup
A thick and filling Italian vegetable soup made with kidney beans, shell pasta, and fresh spinach in a tomato broth with a splash of red wine. This minestrone is ready in about 30 minutes and works well as a weeknight dinner or a make-ahead meal.
Instructions
- Heat a large cooking pot over medium heat and pour in the olive oil.
- Add the garlic, onion, celery, and zucchini. Sauté for about 3 to 4 minutes, or until the vegetables soften and release their aroma.
- Add in the vegetable broth and diced tomatoes. Let the mixture come to a boil.
- Add in the red wine, salt, and ground black pepper. Stir and allow the soup to simmer briefly.
- Put in the kidney beans, green beans, carrots, parsley, oregano, basil, and thyme. Lower the heat and let the soup simmer for 15 minutes so the flavors blend well.
- Incorporate the cooked small shell pasta and fresh spinach. Continue simmering for 5 to 7 minutes, just until the spinach wilts.
- Turn off the heat and transfer the soup to a serving bowl. Serve warm with bread sticks.
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Pro Tips & Troubleshooting
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Blanch bitter vegetables like ampalaya in salted water first to reduce bitterness.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Substitutions
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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