Italy · Soups
Minestrone
Italian vegetable and bean soup with pasta.
Ingredients
- olive oil, plus more to finish4 tbsp
- large onion1
- carrots2
- celery stalks2
- garlic cloves4
- tomato paste2 tbsp
- canned crushed tomatoes400 g
- canned cannellini beans400 g
- medium potatoes, peeled and diced 1.5 cm2
- medium zucchini, diced 1.5 cm1
- green beans150 g
- cavolo nero or kale, stems removed, leaves torn100 g
- vegetable broth1.5 l
- Parmesan rind1
- bay leaf1
- dried oregano1 tsp
- small pasta120 g
- salt1 tsp
- black pepper0.5 tsp
- Parmesan50 g
Method
- 1Heat 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.
- 2Add garlic and tomato paste. Cook 2 minutes, stirring constantly, until the paste darkens slightly.
- 3Add crushed tomatoes, potatoes, broth, bay leaf, oregano, and Parmesan rind. Bring to a boil, then reduce to a steady simmer.
- 4Cook 15 minutes. Add the cannellini beans, zucchini, and green beans. Continue simmering 10 more minutes.
- 5Add the cavolo nero or kale. Simmer another 5 minutes until the leaves are tender.
- 6Meanwhile, cook the pasta separately in salted water until al dente. Drain and toss with a little olive oil so it doesn't stick.
- 7Remove the Parmesan rind and bay leaf. Taste the soup, add the black pepper, and adjust seasoning. Ladle into bowls, add a portion of pasta to each bowl, drizzle with olive oil, and top with grated Parmesan.