In a sense, minestrone is what you say it is. It's a pretty well-known dish, but there are so many recipes out there that you can't say one or another is more authentic. However, it is a good soup, suitable for really crappy weather.
This recipe is maybe a bit less elaborate than your average minestrone, and the techniques used have a bit of a French accent (the deglaze in particular might be a little strange). But I don't think there's anyone who will argue with calling it minestrone, and it's quite good, I think, considering I'm not particularly Italian.
Makes more than four people could possibly eat in two sittings. Serve with a lot of your favorite crusty Italian or French bread (rustic sourdough would be particularly nice) and some medium-bodied Italian wine.
1/3 lb dried beans of your choice (I used Great Northern), soaked
1/3 lb ditalini or other soup pasta
2 c medium or full-bodied Italian red wine
1 28-oz can whole plum tomatoes, diced OR 6-8 medium-sized plum tomatoes, peeled, seeded, and diced with 1 c tomato paste
3 ribs celery, diced
2 onions, chopped
1 large bell pepper (preferably green for color), seeded and diced
3 medium-sized carrots, peeled and sliced
some of your favorite mushrooms, sliced (optional)
2 bay leaves
fresh basil, julienned
1 tsp dried oregano (or equivalent fresh)
salt to taste
Cook beans in water sufficent to cover until al dente but not mushy.
In a large pot (a 5 or 6 qt/l stockpot or Dutch oven should be ideal, but not nonstick), heat some olive oil and add the celery, onions, peppers, and carrots. Cook over medium high heat for a few minutes (you're making something like a mirepoix, essentially). When the vegetables are starting to brown, add the wine and deglaze the pan.
Add tomatoes and top up to about a gallon/4l of liquid with water or an appropriate amount of chicken stock (though water will do just fine). Bring to a simmer and add beans and pasta, as well as herbs and (if you're using them) mushrooms and tomato paste. Add salt to taste.
Simmer for about 1/2 hour or until you're happy with it.
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