Minestrone Soup

1. Minestrone Soup There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in-season. It can be vegetarian, contain meat, or contain a meat-based broth (such as chicken stock). http://www.graspr.com/videos/Minestrone-Soup

2. History of Minestrone • Minestrone aka the “big soup” is now a cornerstone of Italian cuisine and varies depending on the season and ingredients. • The Roman Army is said to have marched while eating minestrone soup. • 2 theories about how recipe formed: - 1600’s & 1700’s: emerged as soup using fresh veggies - used fresh veggies since the pre-Roman time http://www.ehow.com/video_2298137_history-minestrone-soup.html

3. Parmesan • Italian name is Parmigiano-Reggiano • By Italian law, only cheese is made in Parma,Italy • Reggio Emelia, Modena, Bologna, and Mantova can be labeled “Parmigiano-Reggiano” because these are the places where it was first made • It is made from raw cow’s milk • Takes about 12 months to make

4. Fun Zucchini Facts! • One zucchini has just 25 calories • The flower of a zucchini plant is also edible • The largest zucchini on record was 69.5 inches long and weighed 65 lbs • Zucchini has more potassium than a banana. • Nutrients and vitamins in zucchini can prevent cancer and heart disease • Most flavorful zucchinis are small/medium sized

5. Macaroni • Macaroni is a Chinese invention brought to Italy by Marco Polo after his trip to the Middle Kingdom in the 13th century • Italian cooks changed pasta to what it is today, to enhance the bland taste • Two restaurants in New York City, S’MAC and Supermac, serve only macaroni and cheese. Both restaurants offer classic macaroni and cheese as well as gourmet varieties of the dish. • The first commercial pasta plant in the US was founded in Brooklyn, New York in 1848 by a Frenchman • In Italy, it is always served in small portions, after the first appetizer • Last year, 1.3 million pounds of past were sold in American grocery stores – that is equal to circling the earth’s equator almost 9 times

6. Carrots • Carrots are nutritional heroes; they store a goldmine of nutrients. No other vegetable or fruitcontains as much carotene as carrots, which the body converts to vitamin A. • This is a truly versatile vegetable and an excellent source of vitamins B and C as well as calcium, • has been found to have cholesterol lowering properties. • Evidence has been dug up that this root plant originated in Afghanistan. • Carrots spread over the civilized world and have even been found in Ancient Egyptian Pharaoh's tombs. • Carrots began to be cultivated in Europe by the 13th century • This carrot quickly became popular and was further developed to become the sweet, succulent orange carrot which is the most recognized color of carrot used throughout the world today

7. Peppers • All peppers are an excellent source of vitamin C • Peppers originated in Central and South America • Peppers help lower the risk of Type 2 diabetes. • Peppers can be very flexible in food making • Useful when barbequing, steaming, and baking different foods. • They can also be eaten raw • Peppers can be split into 2 main catagories • 1)Sweet bell peppers • 2)Spicy chilli peppers

8. World’s most popular fruit • More than 60 million tons of tomatoes are produced each year • Only 35 calories in 1 tomato • Cholesterol-free, rich in fiber and vitamins A & C • Refrigerating ripe tomatoes lessens the flavor Tomatoes

9. Oregano • Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Spanish and in Dominican Cuisine & Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavorful than the fresh.

10. Garlic • It is most commonly known as a culinary flavor, but it can also be used to reduce a cough or for spiritual purposes • There is no real nutritional (besides vitamin C) value from garlic based on the normal amount consumed • The only bad effects from garlic is the smell (unless one is allergic) • China cultivates the most garlic in the world

11. Potatoes • China is the leading producer • Worlds 4th largest food crop • Potatoes originated from the Andes Mountains

12. Swiss Chard • Able to withstand cold weather and can be harvested till frost • Has a variety of names in different countries • Comes from the same species as beets

13. Cannellini Beans • Also known as white Kidney beans • Popular bean in Italy • Has a nutty flavor

14. Cabbage • There are three main types of cabbage: savoy, green, and red • Green is the most common type of cabbage and it is eaten both raw and cooked • Savoy has leaves that are ruffled, deeper ridged, and deeper veined, a milder flavor and a softer texture; best for salads and wraps • Red cabbage has more than twice as much Vitamin C, but green cabbage has about twice as many leaves as the red. • Heads of cabbage began forming in the first century B.C.E • Cabbages are categorized according to the season of their harvest and the shape of their head • Cabbage contains more vitamin C than oranges • Cabbages do best when planted with herbs such as dill, mints, rosemary, thyme, and chamomile

15. KALE • has been cultivated for over 2,000 years. • One cup of kale provides more than the daily requirement of vitamins A and C. It is also a good source of calcium and fiber. • Kale was brought to the United States in the 17th century by English settlers. • kale can grow in colder temperatures and withstand frost • Kale can also grow well in the hot weather in the southern United States and in poor soil.