Minestrone Soup
Minestrone is the 'great soup' of Italy—a thick, hearty vegetable broth that varies by season and region. It is not a thin vegetable soup; a true Minestrone is a 'minestra' (big soup), packed so densely with vegetables, beans, and pasta that a spoon should almost stand upright in the bowl. The secret to its legendary depth is the layering of textures, from the creamy cannellini beans to the al dente pasta. In this master-chef version, we focus on the use of a Parmesan rind in the broth, which adds a savory, salty 'umami' that transforms a simple vegetable stock into something profoundly rich.
Chef's Secret: The Umami Secret: Save your old Parmesan rinds in the freezer. Dropping a rind into your Minestrone as it simmers acts like a natural bouillon cube, adding a deep, savory richness that is quintessential to authentic Italian home cooking.
Ingredients
- Onion 1
- Carrots 2
- Celery Stalks 2
- Olive Oil 3 tbsp
- Garlic 2 cloves
- Tomato Paste 1 tbsp
- Dried Oregano 1 tsp
- Potato 1 large
- Green Beans 1 cup
- Vegetable Stock 6 cups
- Diced Tomatoes 400g
- Parmesan Rind 1
- Cannellini Beans 400g
- Kale 2 cups
- Ditalini Pasta 1/2 cup
- Lemon Juice 1 tbsp
- Salt to taste
- Black Pepper to taste
- Basil Pesto 1 tbsp per serving
- Parmesan Cheese for garnish
Instructions
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The Sofrito Foundation: Finely dice 1 onion, 2 carrots, and 2 celery stalks. Heat 3 tbsp olive oil in a large pot. Sauté the vegetables on low heat for 12-15 minutes until they are soft and the onion is translucent.Expert Tip: This 'Sofrito' is the aromatic engine of the soup. Cooking it low and slow allows the natural sugars to release, creating a deep flavor base that cannot be rushed with high heat.
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The Savory Layer: Add 2 cloves of minced garlic, 1 tbsp tomato paste, and 1 tsp dried oregano. Cook for 2 minutes until the tomato paste is fragrant and turns a darker shade of red.
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Hard Vegetable Addition: Add 1 large diced potato and 1 cup of chopped green beans. Stir to coat them in the aromatic base. These vegetables take longer to cook and form the structural bulk of the soup.
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The Broth Build: Pour in 6 cups of vegetable stock and 1 can (400g) of diced tomatoes. Add 1 Parmesan rind. Bring to a boil, then reduce to a simmer. Cook partially covered for 25 minutes.
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The Bean and Leaf Layer: Add 1 can (400g) of drained cannellini beans and 2 cups of chopped kale or savoy cabbage. The beans add creaminess while the greens provide a necessary earthy bite.
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The Pasta Addition: Add 1/2 cup of small pasta shapes (Ditalini or small shells). Cook directly in the soup for 8-10 minutes. The starch from the pasta will help thicken the broth into a rich stew.Expert Tip: Cooking the pasta in the soup is traditional, but be careful—the pasta will continue to absorb liquid. If serving later, cook the pasta separately to prevent the soup from becoming a 'stodge.'
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Final Seasoning: Taste for salt and pepper. Stir in a tablespoon of fresh lemon juice or red wine vinegar. This acidity 'wakes up' the earthy vegetables and cuts through the richness of the Parmesan rind.
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The Garnish: Serve in bowls with a dollop of fresh Basil Pesto on top and a dusting of grated Parmesan. The pesto swirls into the broth, adding a final burst of fresh garlic and herb flavor.
Nutrition Information
210
Calories
9g
Protein
32g
Carbs
7g
Fat