Description
A classic Italian minestrone soup recipe featuring tender beans, seasonal vegetables, and flavorful herbs simmered to perfection, offering a hearty and wholesome meal perfect for any occasion.
Ingredients
Scale
For the Beans:
- 8 ounces (225 g) dried cannellini, borlotti, or kidney beans
- Kosher salt
- 1 medium onion, split in half (about 6 ounces; 175 g)
- 1 medium carrot (about 3 ounces; 85 g)
- 2 celery stalks (about 3 ounces; 85 g)
- 2 medium cloves garlic
- 1 large sprig rosemary
- 2 to 3 sprigs parsley
- 1 bay leaf
For the Soup Base:
- 4 ounces (115 g) salt pork or pancetta, cut into 1/4-inch dice (optional)
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more as needed
- 1 medium onion, finely chopped (about 6 ounces; 175 g)
- 1 medium carrot, peeled and finely diced (about 3 ounces; 85 g)
- 2 celery stalks, finely diced (about 3 ounces; 85 g)
- 1 tablespoon (15 ml) minced fresh rosemary leaves
- 2 medium cloves garlic, minced (about 2 teaspoons; 12 g)
- 1 pound (450 g) ripe Roma tomatoes, peeled, seeded, and chopped
- 1 Parmesan rind (optional)
To Finish:
- 1 cup dried small pasta, such as ditali, macaroni, or orecchiette (about 3 1/2 ounces; 100 g)
- 1 medium zucchini, cut into bite-size pieces (about 4 ounces; 115 g)
- 1 medium summer squash, cut into bite-size pieces (about 4 ounces; 115 g)
- 4 ounces green beans, cut into 1/2-inch lengths (about 115 g)
- 4 ounces spinach, roughly chopped (about 4 cups loosely packed leaves; 115 g)
- Chopped fresh herbs, such as basil, parsley, or rosemary, for serving
- Freshly ground black pepper
Instructions
- Prepare the Beans: In a medium bowl, cover the dried beans with cold water by several inches and stir in 1 tablespoon of kosher salt. Let the beans soak for at least 12 hours or up to 24 hours to soften. After soaking, drain and rinse the beans thoroughly.
- Cook the Beans: In a large pot, combine the soaked beans, onion halves, carrot, celery, garlic cloves, rosemary sprig, parsley sprigs, and bay leaf. Cover with water by several inches and add a pinch of salt. Bring to a boil, then reduce heat to a gentle simmer. Cook until the beans are tender, about 45 minutes, adding water if needed. Remove and discard the cooking vegetables and herbs using tongs. Drain the beans, reserving the cooking liquid. Add cold water to the liquid to make a total of 2 quarts (8 cups; 2L).
- Make the Soup Base: Heat the pancetta (if using) with 2 tablespoons of olive oil in a large Dutch oven or stockpot over medium-high heat. Stir occasionally until the pancetta has rendered its fat and softened without browning. If skipping pancetta, heat just the oil until shimmering. Add the finely chopped onion, carrot, celery, and minced rosemary. Season with a generous pinch of salt and cook for 10 to 15 minutes, stirring occasionally until vegetables are softened but not browned. Add minced garlic and cook, stirring, for about 30 seconds until fragrant.
- Add Tomatoes: Add the peeled, seeded, and chopped Roma tomatoes to the pot. Cook the mixture, stirring frequently, until most of the moisture evaporates and the mixture begins to fry, with the sound shifting from simmering to a sharper crackle.
- Combine Beans and Broth: Pour in the reserved bean-cooking liquid along with the cooked beans. Add the Parmesan rind if using. Allow the broth to simmer gently for at least 10 minutes to blend the flavors.
- Cook Pasta and Vegetables: Add the dried pasta, zucchini, summer squash, and green beans to the soup. Simmer until the pasta and vegetables are tender, about 10 minutes. Then add the chopped spinach and cook, stirring occasionally, until the spinach wilts, approximately 5 minutes. Remove and discard the Parmesan rind if used.
- Finish and Serve: Serve the soup immediately, scattered with fresh chopped herbs and freshly ground black pepper. For a heartier texture and deeper flavor, continue simmering the soup for up to 2 1/2 hours, adding pasta later if desired. Alternatively, simmer half the soup and reserve the other half, then stir reserved soup back in before serving to maintain vibrant vegetable textures and flavors.
Notes
- Canned beans can replace dried; use 2 cups canned beans, drained and rinsed, and 2 quarts vegetable or low-sodium chicken stock. Simmer 30 minutes before adding vegetables and pasta.
- Use fresh ripe tomatoes when in season; otherwise substitute one 14-ounce can of whole peeled tomatoes, crushed or chopped.
- Adding a Parmesan rind during simmering enriches flavor but can be omitted for vegetarian or dairy-free versions.
- Adjust salt carefully, especially if using stock or pancetta, to avoid over-salting.
- Simmering longer deepens flavor and softens textures but adding pasta later helps maintain pasta texture.
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 280
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 13 g
- Cholesterol: 10 mg
