Minestrone soup (the best)
Does freeze? Yes
Ingredients · Servings 6 s
- 1 onion, diced
- 1 carrot, diced
- 1 stalk of celery, diced
- 45 ml (3 tbsp) of olive oil, plus more for serving
- 1 zucchini, diced
- 4 cloves of garlic, finely chopped
- 1 liter (4 cups) of chicken broth
- 500 ml (2 cups) of water
- 225 g (1/2 lb) of green beans, trimmed and cut into 1 cm (1/2 in) lengths
- 170 g (2 cups) of shredded Savoy cabbage
- 160 g (1 cup) of peeled and diced potato
- 1 can (540 ml/19 oz) of white beans, rinsed and drained
- 1 can (398 ml/14 oz) diced tomatoes
- 2 bay leaves
- 1 parmesan cheese rind
- 105 g (3/4 cup) of small shells
- Freshly grated Parmesan cheese, for serving
Method · 1 h 50 min
- In a saucepan over medium-high heat, cook the onion, carrot and celery in oil for 8 minutes or until translucent. Add salt.
- Add the zucchini and garlic. Continue cooking for 5 minutes, or until the zucchini is lightly browned. Add the remaining ingredients, except for the pasta and grated Parmesan cheese. Season with salt and pepper. Bring to a boil. Simmer for 45 minutes, or until the vegetables are tender and the broth has thickened slightly.
- Meanwhile, in a second pot of boiling salted water, cook the pasta until tender (see note). Drain.
- Add the pasta to the soup. Remove the bay leaves and Parmesan rind, and compost them. Adjust the seasoning.
- Divide the soup among bowls. Drizzle with a little oil and sprinkle with Parmesan cheese. Serve with basil pesto or bread, if desired.
Autumn is the perfect time to cook minestrone. There is no official version of this typical Italian hearty soup, as the composition can vary depending on the season, but all variations have one thing in common: the generous presence of vegetables and beans swimming in a rich broth.
Published in RICARDO Magazine Volume 22, number 7.
