An Italian Sofrito is like the French Mirepois, a collection of diced up veggies, often in the triad of onion, celery and carrot. It is the start of many great dishes and can become a super fast soup.
Sofrito Minestroni
- 1 Tbsp olive oil, coconut oil, lard, bacon fat, duck fat, or butter
- 1 liter bone broth or 2 cups bone broth and 2 cups fresh spring water
- 1-2 cups vegetables: I use 2 celery stalks, 1 onion, 1 jalapeño and 4 small carrots
- 1 can of white beans or any type of properly prepared beans
- 1 handful fresh parsley
- 1 pound Italian sausage or ground meat with 1 tbsp sausage type spices
- Spices may include: onion powder, garlic granules, fennel, oregano, cumin, thyme, etc.
- First heat up an appropriate fat in a big pot to medium heat
- Dice the vegetables into similar sizes and sauté in the oil until soft (3-6 min)
- Add sausage or ground meat and spices, including salt
- Bash the meat until it's ground into the veggies and cook until brown (at least 5-8 min)
- Pour in the broth and heat until just boiling gently
- Toss in the properly prepared beans or can of beans
- Turn off heat and season with salt and parsley to taste