Minestrone
Italian vegetable and bean soup with pasta. The vegetables soften in olive oil before any liquid goes in. A Parmesan rind simmers in the broth. The result tastes nothing like the tinned version.
Ingredients
- 4 tbspolive oil, plus more to finish
- 1 large onion
- 2 carrots
- 2 celery stalks
- 4 garlic cloves
- 2 tbsptomato paste
- 400 gcanned crushed tomatoes
- 400 gcanned cannellini beans
- 2 medium potatoes, peeled and diced 1.5 cm
- 1 medium zucchini, diced 1.5 cm
- 150 ggreen beans
- 100 gcavolo nero or kale, stems removed, leaves torn
- 1.5 lvegetable broth
- 1 Parmesan rind
- 1 bay leaf
- 1 tspdried oregano
- 120 gsmall pasta
- 1 tspsalt
- ½ tspblack pepper
- 50 gParmesan
Method
- Heat olive oil in a large heavy pot over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 8–10 minutes, stirring occasionally, until soft and the onion is translucent.
- Add garlic and tomato paste. Cook 2 minutes, stirring constantly, until the paste darkens slightly.
- Add crushed tomatoes, potatoes, broth, bay leaf, oregano, and Parmesan rind. Bring to a boil, then reduce to a steady simmer.
- Cook 15 minutes. Add the cannellini beans, zucchini, and green beans. Continue simmering 10 more minutes.
- Add the cavolo nero or kale. Simmer another 5 minutes until the leaves are tender.
- Meanwhile, cook the pasta separately in salted water until al dente. Drain and toss with a little olive oil so it doesn't stick.
- Remove the Parmesan rind and bay leaf. Taste the soup and adjust seasoning. Ladle into bowls, add a portion of pasta to each bowl, drizzle with olive oil, and top with grated Parmesan.
FAQ
Three things cause this. First: the vegetables weren't softened in olive oil before adding liquid — that step builds the flavor base. Second: no Parmesan rind in the broth — it dissolves slowly and adds an umami depth that seasoning alone can't replace. Third: not enough cooking time — minestrone needs at least 30 to 40 minutes for the flavors to come together. Salt added only at the end rather than in layers also produces a flat result even if the total quantity is right.
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Comments (1)
I always make a larger batch of this minestrone and freeze individual portions. It reheats beautifully and having homemade soup in the freezer is one of the best investments of a Sunday afternoon.