Description
This classic Minestrone Soup recipe features a hearty mix of tender beans, fresh vegetables, and small pasta simmered together in a flavorful broth. It’s a comforting Italian soup perfect for using seasonal produce, enriched optionally with pancetta and Parmesan rind for depth of flavor. Soaked beans and slow simmering develop a rich texture and robust taste, making this minestrone a wholesome and satisfying meal.
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
- Soak 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 them soak for at least 12 hours and up to 24 hours to ensure they rehydrate fully for even cooking.
- Cook the Beans: Drain and rinse the soaked beans. In a large pot, combine beans with the onion halves, carrot, celery stalks, 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 to a simmer, topping up water as necessary, and cook until beans are fully tender, about 45 minutes. Remove and discard the vegetables and aromatics with tongs. Drain the beans, reserving the cooking liquid. Transfer the cooking liquid to a 2-quart measuring cup and add cold water to make up 2 quarts (8 cups).
- Prepare the Soup Base: In a large Dutch oven or stockpot over medium-high heat, cook the pancetta (if using) with the olive oil, stirring until the fat has rendered and the meat has softened but not browned. If omitting pancetta, heat the olive oil until shimmering. Add the finely chopped onion, carrot, celery, and minced rosemary. Season with a large pinch of salt and cook, stirring, until the vegetables are softened but not browned, about 10 to 15 minutes. Add garlic and cook just until fragrant, about 30 seconds.
- Add Tomatoes and Develop Flavor: Stir in the prepared Roma tomatoes. Cook, stirring occasionally, until most of the moisture evaporates and the mixture begins frying, indicated by a sharper crackling sound instead of a simmer.
- Simmer the Soup: Add the reserved bean cooking liquid, the cooked beans, and the Parmesan rind if using. Let the broth simmer gently for at least 10 minutes to develop flavor.
- Add Pasta and Vegetables: Stir in the small pasta, zucchini, summer squash, and green beans. Simmer until the pasta and vegetables are tender, about 10 minutes.
- Finish with Spinach and Herbs: Add the chopped spinach and cook, stirring occasionally, until wilted, about 5 minutes. Remove and discard the Parmesan rind. Serve immediately, or for a heartier flavor, continue simmering the soup for up to 2 1/2 hours, adding pasta later if needed. Stir in chopped fresh herbs and season with freshly ground black pepper and additional salt if desired before serving.
Notes
- Canned beans can substitute dried beans by draining and rinsing 2 cups of canned beans and adding them along with 2 quarts of low-sodium vegetable or chicken stock. Increase simmering time to 30 minutes before adding vegetables and pasta.
- Use fresh, ripe tomatoes only in season; otherwise, substitute with one 14-ounce can of crushed whole peeled tomatoes.
- The Parmesan rind is optional but adds deep umami flavor to the broth during simmering.
- If simmering the soup for a long time after adding pasta, delay adding pasta until 10 to 15 minutes before serving to prevent overcooked pasta.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 6g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 5mg
