Musui "Waterless" Cooking is Vermicular’s fundamental cooking technique. Instead of using excess water, seasoning or sauces, let ingredients do the work. The Musui condenses and intensifies their inherent deliciousness to create exquisite flavors, naturally. I raved all about the Musui from Vermicular in this post!

Vermicular has some wonderful recipes and I made two this week actually-the first being the Minestrone soup!!! It’s such a cold weather favorite on our home!!!!

So I wanted to share it with you! Highly highly recommend!!!

Minestrone Soup Recipe

INGREDIENTS

100 g pancetta, cut into ¼" dices
1 clove garlic, minced
2 tablespoons olive oil

Vegetables
2 tomatoes (300 g total), cut into ¼" pieces
2 onions (500 g total), cut into ¼" pieces
2 stalks celery (120 g), cut into ¼" pieces
1 medium zucchini (120 g), cut into ¼" pieces
1 large carrot (120 g), cut into ¼" pieces
50 g green beans, cut into 4 pieces
1 (14.5 oz) can diced tomatoes
3 Swiss chard leaves, ribs and stems removed and sliced ¼" wide

½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
8 sprigs fresh thyme
1 bay leaf

120 g cannellini beans, drained
50 g elbow macaroni or small pasta shells, al dente
Basil pesto, optional

DIRECTIONS

Sauté garlic and bacon with olive oil over [LOW] heat for about 3 minutes.
Once fragrant, transfer Vegetables in the pot in the order listed and sprinkle in salt and pepper. Place thyme and bay leaf on top, cover and simmer over [LOW] heat for 60 minutes.
Uncover and add cannellini beans and pasta. Lightly stir and serve. You can stir in basil pesto with the pot off of the heat just before serving if desired.

NOTE