Minestrone Soup

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MINESTRONE SOUP

INTRODUCTION

Minestrone is a traditional Italian soup, known for its richness in vegetables, legumes, and either pasta or rice, and it varies based on the season and region. It is a hearty and comforting dish, perfect for colder months, yet versatile enough to be enjoyed year-round with fresh, seasonal produce. Each region and even each family in Italy has their own variation, making it an iconic and adaptable staple in Italian cuisine. The secret to its deliciousness lies in the wide array of vegetables and the slow cooking process, which allows the flavors to meld beautifully.

Minestrone is not only a colorful and flavorful soup, but it is also a great way to enjoy an abundance of fresh vegetables. It’s an excellent choice for warming up during the colder months or for making the most of seasonal produce at any time of year.

INGREDIENTS

• • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 medium potato, diced
  • 1 can of chopped tomatoes (400 g)
  • 1 liter of vegetable broth (or chicken broth for a richer taste)
  • 100 g white beans, rinsed and drained
  • 100 g green beans, cut into pieces
  • 100 g small pasta (such as ditalini or small shells)
  • 1 bay leaf
  • 1 sprig of rosemary (or 1 teaspoon dried rosemary)
  • A small handful of fresh basil, chopped
  • Salt and pepper, to taste
  • Grated Parmesan (optional, for serving)

INSTRUCTIONS

1. Prepare the vegetables: Wash and dice all the vegetables into similarly sized cubes for even cooking. If using canned white beans, rinse and drain them thoroughly.
2. Cook the aromatics: In a large pot, warm the olive oil over medium heat. Add the chopped onion and minced garlic, and cook for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent, releasing its fragrance.
3. Add the vegetables: Add the diced carrots, celery, potato, and zucchini to the pot. Sauté the vegetables for 5 minutes, stirring occasionally, until they begin to soften and release their flavors.
4. Add tomatoes and herbs: Stir in the chopped tomatoes, vegetable broth, bay leaf, and rosemary. Mix well, then reduce the heat and let the soup simmer gently for about 20 minutes, allowing the vegetables to soften and the flavors to meld.
5. Add beans and pasta: After 20 minutes, add the white beans and green beans to the pot. Stir in the small pasta and cook for an additional 10-15 minutes, or until the pasta is tender and the vegetables are fully cooked.
6. Season and add basil: Once the soup is ready, remove the bay leaf and rosemary sprig. Add the fresh basil, then season with salt and pepper to taste. Stir everything together to combine the flavors.
7. Serve: Ladle the soup into bowls and, if desired, sprinkle with grated Parmesan cheese for added flavor and richness.

TIPS AND VARIATIONS

• For a heartier version, you can add extra vegetables, pasta, or even small pieces of meat such as bacon or ham.
• Pair the soup with a slice of crusty bread for a filling, satisfying meal.
• Minestrone stores well in the fridge and can be easily reheated. Just be mindful that the pasta may absorb some of the broth, so you may need to add a little extra liquid when reheating.