Minestrone
Minestrone is Italys great all-purpose vegetable soup, a hearty and nourishing broth loaded with seasonal vegetables, beans, and small pasta that varies by region and by what is available. It is deeply satisfying, endlessly adaptable, and even better the next day when the flavors have had time to develop.
A hearty and nourishing Italian vegetable and bean soup with pasta.
Nutrition per serving
Ingredients
Protein
Base
Vegetables
Carbohydrates
Flavor
Instructions
Build the Soffritto
Heat 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrot, and celery and cook for 8 to 10 minutes, stirring often, until completely softened. Add 2 minced garlic cloves and cook for 1 more minute until fragrant. This soffritto is the essential flavor foundation of the soup.
Add Tomatoes and Broth
Pour in the crushed tomatoes and stir well to combine with the soffritto. Add the vegetable broth and the Parmigiano rind, which will slowly melt into the soup and add incredible savory depth. Bring to a gentle simmer and cook for 10 minutes.
Add Vegetables and Beans
Add the diced zucchini, cabbage, and any other chosen vegetables along with the drained beans. Season generously with salt, pepper, and a pinch of dried oregano or thyme. Simmer uncovered for 15 minutes until the vegetables are tender but not mushy.
Cook the Pasta and Serve
Add the small pasta directly to the simmering soup and cook according to the package directions until just al dente. Remove the Parmigiano rind, adjust seasoning, and ladle into bowls. Finish each bowl with a drizzle of extra-virgin olive oil and a generous handful of grated Parmigiano-Reggiano.
Substitutions
Common mistakes
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