Actor and home cook Stanley Tucci has long been vocal about his love for soups, showcasing a variety of recipes throughout the years, including pasta fagioli, pea soup paired with grilled cheese, and a refreshing Italian string bean soup enjoyed during the summer months. With the release of his book “What I Ate in One Year (and related thoughts)” on October 15, Tucci reiterates his passion for this comfort food, punctuating the pages with mentions of “soup” a staggering 42 times across all seasons. Notably, he reveals that, alongside his well-documented affection for pasta, which he admits to consuming nearly every day, soup occupies a significant spot in his culinary heart.
Tucci expresses his adoration for soup in profound terms, describing it as one of the greatest culinary inventions of all time. In his own words, he conveys its versatility, noting that soups can range from simple two-ingredient creations to complex concoctions comprising over two hundred ingredients. They can be enjoyed hot or cold, for any meal, and can be prepared in a flash or simmered slowly. Soup embodies comfort, comfort, and restorative qualities, encapsulating the essence of nourishment, which he eloquently summarizes as “life in a pot.”
Among his many favorites, Tucci shares just one complete recipe in his book—his family’s cherished minestrone. While he reminisces fondly about other soups, including Italian egg drop soup and potato-leek variations, this minestrone stands out as the sole recipe detailed with measurements. He mentions making this veggie-rich soup on several occasions, including in January for his dressing room on set and again in May when he officially shares the recipe in the book.
The Tucci minestrone seems to be a family staple, as it is often made in “a big pot” and prepared at the request of his wife, Felicity. He references enjoying the soup several times throughout the year, including eating leftovers in October and adding a touch of marinara in November. This recurring theme of the minestrone soup highlights not only Tucci’s culinary abilities but also the warmth that comes from sharing food with family.
For anyone interested in trying their hand at Tucci’s go-to minestrone, the recipe emphasizes fresh, simple ingredients, making it a perfect option for quick, nutritious meals. The recipe calls for extra-virgin olive oil, a variety of vegetables, chicken or vegetable stock, tomatoes, potatoes, spring greens, and beans, if desired. This communal dish serves as an ideal way to incorporate an abundance of vegetables into one’s diet while providing a hearty, satisfying meal suitable for any time of year.
In preparing the minestrone, the process begins by sautéing a medley of onions, garlic, and other vegetables before adding the stock and simmering until everything melds together beautifully. Tucci encourages serving the dish in generous bowls topped with croutons, grated cheese, and a drizzle of olive oil, enhancing the flavor and presentation. This dish, representative of Tucci’s culinary philosophy, not only provides a comforting meal but also serves as an invitation to gather around the table, sharing together in the delightful experience that soup offers.
