A Visit to Nick’s Italian Cafe in McMinneville, Oregon means a taste of Oregon Wine Country at it’s finest. And a chance to slurp Nick’s famous Minestrone Soup Recipe with Pesto. Hands down the best minestrone I’ve ever had and perhaps the best in the world. This was served as part of a multi-course meal, served table side and topped with beautiful fresh pesto.
Nick’s Italian Cafe is just about my favorite restaurant on earth. Just something about good times, good food with good friends make for good memories. Nick’s Italian Cafe has been feeding Oregon wine country since 1977 and serves up entrees that compliment the state’s signature wines of Pinot Noir and Pinot Gris. You can check out the menu by clicking Nick’s website
We visited Nick’s on our recent trip to Oregon Wine Country and the IPNC Conference. We actually planned to arrive one day early just to fit in a visit to Nick.s
We arrived 30 minutes early so that we could enjoy Nick’s backroom experience. Saveur Magazine did an article on Nick’s a few years ago, I took this photo of the article proudly framed and displayed on the wall.
This is the cozy little corner table we selected. I didn’t take any of the main part of the restaurant. Didn’t seem appropriate.
Enjoying our time here before dinner in the main dining area, I ordered an Methven Pinot and Bob ordered a frosty and fresh Prosecco. As we sipped our wine, we watched a group of folks at the next table enjoying Nick’s pizza. Looked wonderful!!!! A smaller less formal menu is available in this back room.
Moving to the front of the restaurant for dinner, we decided on a bottle of 2006 Eyrie Pinot in honor of David Lett of Eyrie Vineyards . Last summer when we dined at Nick’s, David Lett and family were at the table next to ours celebrating his birthday. Lett, one of the pioneers of Oregon Pinot, sadly passed away this past year.
After a toast to celebrate the beginning of this year’s Oregon trip, we began the arduous task of studying the menu and making difficult decisions on what to order. Here’s what we decided on.
First Course: Antipasti
Pea Tip Sformato with Pecorino Romano and Fried Mint. Very adventurous, fabulous flavors and textures. I found this dish very “high brow”.
Pickled Beets with Goat Cheese and Sea Salt. Delicious and fresh, but not over the top.
Spicy Ceci Bean with Squid and Fresh Herbs. DEElicious and bursting with flavors.
Tagliolini with Sea Urchin. We’ve never eaten Sea Urchin, a unique, one of a kind flavor and we especially liked it.
Dungeness Crab and Pine Nut Lasagna. My favorite thing on the table.
Insalate: Mixed Greens with Garlic Rice Wine Vinaigrette, Baby Butter Lettuce with Prosecco Vinaigrette and Herbs
Secondi: Steamed Halibut with Cauliflower Puree, Green Beans and Brown Butter
Lamb Three Ways with Fennel, Arugula, and Castelventrano Olives. Over the top incredible entree.
Everything was interesting, delicious, and adventurous. I’d have to say we voted our favorites as the Dungeness Crab and Pine Nut Lasagna and the Lamb Three Ways. Mmmwaaaa – big kiss to Nick’s, we love, love, love this restaurant.
I love this quote from the owner, Nick Peirano, who thinks that simple connections are at the center of everything. “Cooking is a craft, not an art,” he says. “It’s fuel for the body and, hopefully, for the spirit. It’s like the difference between pottery and fine art. Food should always think of itself as pottery. Architectural food drives me nuts. Food has to recognize it’s serving a basic need.”
Since that article was printed Nick’s daughter, who has been in culinary training in San Francisco, has now taken over the kitchen. I think she’s gradually sneaking in a little bit of that art 😉
During this feast, it was a must that we order Nick’s Italian Cafe Minestrone Soup. The recipe was included in the Saveur article and I made it this weekend. Somewhat of an extravaganza, but well worth the time.
Serve the soup with fresh grated parmigiano-reggiano cheese and a dollop of pest.
Here’s the full recipe:
This soup, a longtime fixture on the prix fixe menu at Nick’s Italian Café in McMinnville, Oregon, is served table side from a tureen and topped with a generous spoonful of fragrant, freshly made pesto. “The heat,” Nick explained, “makes the aroma rise.” After the bowls are filled, the vessel is left on the table so that guests can help themselves to more, if they like.
- FOR THE SOUP:
- 3 carrots peeled and trimmed
- 1 medium yellow onion peeled and
- coarsely chopped
- 1 rib celery coarsely chopped
- 1/2 green bell pepper cored, seeded,
- and coarsely chopped
- 6 cloves garlic peeled and coarsely chopped
- Leaves of 1/4 bunch parsley
- 1/2 lb lean salt pork
- 1 14 1/2- oz . can diced tomatoes
- 1/2 cup tomato paste
- 1/4 cup beef stock base
- 1/4 cup dried basil
- 1 Tbs dried oregano
- Freshly ground black pepper
- 1/2 lb string beans trimmed and
- cut into 1″ pieces
- 1 1/4 cups shelled fresh or frozen peas
- Salt
- FOR THE PESTO:
- Leaves of 1/2 bunch basil
- Leaves of 1/2 bunch parsley
- 1/4 cup freshly grated parmigiano-reggiano
- 1/4 cup freshly grated pecorino romano
- 1 tsp pine nuts
- 1 tsp extra-virgin olive oil
- Salt and freshly ground black pepper
- For the soup: Coarsely chop 1 of the carrots and put into a food processor. Add onions, celery, peppers, and garlic, pulse until vegetables are finely chopped, then transfer to a large heavy-bottomed pot. Add parsley, salt pork, and 3 quarts water and bring to a boil over medium heat. Reduce heat to medium-low and simmer, covered, for 6 hours.
- Using a slotted spoon, transfer salt pork to a food processor, then process until fat liquefies and meat turns into a paste, about 30 seconds. Pass salt pork through a sieve back into pot, using a rubber spatula to press as much paste through the sieve as possible. Skim off and discard fat from broth. Add tomatoes, tomato paste, beef stock base, basil, and oregano to pot. Season to taste with 1 tsp. pepper and simmer over medium-low heat, covered, for 2 hours.
- Add 4 cups water to pot, increase heat to medium-high, and bring to a boil. Meanwhile, thinly slice remaining carrots crosswise, then add to pot. Add green beans and peas, reduce heat to medium, and simmer soup, partially covered, until carrots, beans, and peas are soft, about 30 minutes more. Season to taste with salt and pepper.
- For the pesto: Put basil, parsley, parmigiano-reggiano, pecorino romano, pine nuts, and oil into a food processor and process until smooth. Season to taste with salt and pepper.
- Put soup into a warm tureen, if you like, and spoon pesto into soup. Serve soup in warm bowls garnished with some freshly grated parmigiano-reggiano and pecorino romano, if you like.
Nick’s Italian Cafe Famous Minestrone Soup Recipe …It’s What’s For Dinner
My Year on the Grill says
October 26, 2009 at 1:27 amgreat looking soup. Yeah about the carrots, but I love carrots…just add a couple more at the end anyway for me. This is a great post, with a wonderful soup. And love the cheese and pine nuts at the end, really amazing
leaannbrown says
October 26, 2009 at 11:59 amThanks for stopping by. The extra two carrots didn’t seem to hurt anything. This soup was delicious.
Chris says
October 26, 2009 at 2:05 amNick’s sounds like a great place. The soup also sounds like a great dish, but I have a weird question for you. How do you clean your microplanes? I hate sponges because of their bacterial farm qualities and use scrub brushes. But microplanes tend to grab the heck out of the bristles. When I shred cheese I find myself working for 10 minutes with hot hot water and a toothpick trying to get all the pieces off. There must be an easier way?
leaannbrown says
October 26, 2009 at 11:55 amI only use it for grating hard cheeses. It works so good. I just use soap/a brush/and really hot water and give it a quick brush. And yes, it does damage the brush a tad. Then rinse the heck out of it. I agree, I don’t use sponges at all.
Wandering Coyote says
October 26, 2009 at 2:38 amI agree that cooking is a craft and not an art. Turning it into an art, I think, takes the soul out of cooking. I’d much rather have something that tastes amazing than looks like it belongs in a museum.
@ Chris: I think it really depends on your microplane. I have the one Lee Anne uses above, and I rarely use it for cheese because it’s too fine for me. I just use a fine grater instead. I would suggest not submersing it until you’ve brushed it off really well first. I wouldn’t use a microplane for soft cheeses, either – it’s not worth the hassle. Parmesan should brush off pretty well. I use my microplane mainly for zest, nutmeg, and ginger, and in those cases, I just rinse it off really well.
leaannbrown says
October 26, 2009 at 11:58 amThanks for stopping by. I only use my microplane for hard cheeses. I’ve never used it for Ginger, what a great idea.
Thanks for stopping by.
Karen says
October 26, 2009 at 5:10 amNick Peirano sounds like a guy I’d like to sit down and have a cup of coffee with while chatting about food and cooking. As for the recipe, I do love me a good minestrone. The ingredient list looks long, but It doesn’t look complicated to make. I’ll put it on my list!
leaannbrown says
October 26, 2009 at 11:39 amIt’s a little ornery to make. An 8 plus hour cook time. I made this over a two day period. It’s very good. Especially stirring in that pesto.
Lorraine @NotQuiteNigella says
October 26, 2009 at 11:41 amI love colourful soups like this-they’re so appealing not to mention healthy!
leaannbrown says
October 26, 2009 at 12:04 pmAbsolutely! I love a good soup. Thanks for stopping by
Chef E says
October 26, 2009 at 12:16 pmIf there was not already a ‘Soup Nazi’ in NYC, I would have to use the title, because I am with you… I love soup, oh and BTW I threw more greens into the soup for eating…photo presentation would not have been pretty, lol!
leaannbrown says
October 27, 2009 at 1:00 pmMore greens are always a good thing, who cares about the photo!
Thanks Elizabeth
Vickie says
October 26, 2009 at 12:25 pmBeing from Montana, I’m always looking for a good soup recipe so I’m thrilled that you’re going to share some of yours!! I love this recipe – I can almost smell the basil-y goodness. Great post! Another thing I use the microplane for is fresh garlic when you need all the flavor of the clove. To clean mine, I use a brush and don’t really have much trouble – although I’m starting to wear my reading glasses to cook and I may have to retract that. 😛
leaannbrown says
October 27, 2009 at 12:58 pmAh…I’ve never used it for garlic. Good idea. LOL about the glasses
Thanks for stopping by Vic
dan says
October 26, 2009 at 12:40 pmI’m a first-hand witness, this soup rocks. Well, at least it does when it’s made by Lea Ann. The fresh pesto “garnish”… It is the icing on the cake.
leaannbrown says
October 27, 2009 at 12:57 pmThanks for stopping by Dan. I think it’s our duty to return to Oregon wine country and test Nick’s Minestrone, just to make sure I made it right!
buffalo dick says
October 26, 2009 at 12:41 pmMany ingredients! I’m sure it’s worth it..
leaannbrown says
October 26, 2009 at 3:19 pmYa know BD, I’m thinking this soup is best enjoyed sitting in Nick’s Italian Café with a cocktail and their fabulous staff fawning over you.
As always, thanks for stopping by BD
Olga says
October 26, 2009 at 8:19 pmI’ve never made this soup, but it looks great, especially the microplne’d cheese 🙂
leaannbrown says
October 27, 2009 at 12:52 pmI’ve made minestrone, but it had pasta, beans, vegetables and was a quick recipe. I have a feeling this is more authentic.
Thanks for stopping by Olga
Lea Ann
Shelly W says
October 27, 2009 at 2:51 amI love minestrone and adding a ton of grated cheese makes it even better. Yum!
Natashya says
October 26, 2009 at 11:58 pmLooks delish! I love that photo with all the shreddy cheesy goodness!
leaannbrown says
October 27, 2009 at 12:51 pmYa just can’t beat shredded cheese. Thanks for stopping by Natashya
Katherine says
October 27, 2009 at 11:29 amThis is one fantastic looking soup. if Nick’s was in my neighborhood, I would certianly be one of their regulars!
leaannbrown says
October 27, 2009 at 12:38 pmI totally agree. Cathy over at Noble Pig lives in McMinnville, if I were her I’d be there all the time. They also have a back room where smaller and more casual dinners are served.
Thanks for stopping by Katherine
Joanne says
October 27, 2009 at 10:39 amNick’s sounds so delicious! If I am ever in Oregon, that is the first place that I will be headed to. Straight from the airport. Do not pass go, do not collect 200 dollars. Just go to Nick’s.
That soup is to die for! I love the pesto in it. Perfect on a chilly fall day.
leaannbrown says
October 27, 2009 at 12:39 pmYou’re a smart woman!
Thanks for stopping by Joanne
donna says
October 28, 2009 at 12:47 amThis sounds most delicious. I need a good go to minestrone. Ill have to try this.
DebinHawaii says
November 2, 2009 at 12:03 amA beautiful soup and I love that grated cheese on top. Thanks for sending it to Souper Sundays