Italian
Minestrone
Seasonal Italian vegetable soup simmered to clear, comforting depth, balancing tender beans, sweet vegetables, herbs, and a broth that stays lively.
6 servings · 20 minutes prep · 60 minutes cook
Ingredients
Main
- 1/4 cup extra-virgin olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 zucchini, diced
- 8 ounces green beans, trimmed and cut into 1-inch pieces
- 1 potato, diced
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (28 ounces) peeled tomatoes, crushed
- 6 cups vegetable or chicken stock
- 1 Parmesan rind
- 1 1/2 teaspoons fine sea salt
- 4 ounces small pasta
- 2 cups chopped greens
Directions
Method
- Warm the extra-virgin olive oil in a Dutch oven. Add the yellow onion, carrot, celery ribs, and garlic and cook until softened, about 10 minutes.
- Stir in the tomato paste and cook until it darkens slightly, about 2 minutes.
- Add the zucchini, green beans, russet potatoes, cannellini beans, peeled tomatoes, chicken stock, Parmesan rind, and fine sea salt.
- Simmer gently until the vegetables are tender and the broth tastes full, about 45 minutes.
- Add the pasta and simmer until just tender, 10-12 minutes. Stir in the chopped greens during the last few minutes so they wilt without turning dull.
- Rest the soup for 10 minutes, remove the Parmesan rind, and finish each bowl with extra-virgin olive oil if desired.
