Hearty Italian Minestrone

Name: Hearty Italian Minestrone
Prep time: PT25 minutes
Cook time: PT55 minutes
Total time: PT1 hour 20 minutes
Yield: 8
Cuisine: Italy
Ingredients: 2 tablespoons Olive oil; 1 large Yellow onion; 2 medium Carrots; 2 medium Celery stalks; 3 cloves Garlic; 4 cups Mixed vegetables (Use a mix of seasonal vegetables like zucchini, green beans, peas, potatoes, or cauliflower. Cut into bite-sized pieces.); 400 g Diced tomatoes (Undrained, canned.); 1.5 liters Vegetable broth (Or chicken broth for a non-vegetarian option.); 400 g Cannellini beans (Rinsed and drained, canned. Alternatively, use 200g dried cannellini beans, soaked and cooked.); 1 piece Parmigiano-Reggiano rind (About 2-3 inches long. This adds a deep umami flavor.); 100 g Small pasta (Such as ditalini, small shells, or elbow macaroni.); to taste undefined Salt; to taste undefined Black pepper; for garnish undefined Fresh basil leaves; for serving undefined Pesto (Optional, but highly recommended for extra flavor.)

A robust and comforting Italian vegetable soup, packed with tender beans, seasonal vegetables, and small pasta, perfect for a satisfying meal.

準備時間25 minutes

調理時間55 minutes

合計時間1 hour 20 minutes

分量8

難易度Easy

オリジナル· Feb 8

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👨‍🍳 作り方

1
Heat the olive oil in a large pot or Dutch oven over medium heat (approx. 175°C / 350°F). Add the chopped onion, diced carrots, and diced celery. Sauté, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent, about 8-10 minutes. Do not brown.
⏱️ 10 minutes
2
Add the minced garlic to the pot and cook for another minute until fragrant, stirring constantly to prevent burning.
⏱️ 1 minute
3
Stir in the mixed seasonal vegetables, diced tomatoes (with their juice), vegetable broth, and the Parmigiano-Reggiano rind. Bring the mixture to a boil.
⏱️ 5 minutes
4
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for about 30-35 minutes, or until the vegetables are tender. The Parmigiano rind should soften and infuse the broth.
⏱️ 35 minutes
5
Add the rinsed and drained cannellini beans and the small pasta to the simmering soup. Increase the heat slightly to maintain a gentle simmer. Cook for another 10-12 minutes, or until the pasta is al dente (cooked through but still firm to the bite). Stir occasionally to prevent the pasta from sticking.
⏱️ 12 minutes
6
Remove and discard the Parmigiano-Reggiano rind. Taste the soup and season generously with salt and freshly ground black pepper as needed. The amount of salt will depend on the saltiness of your broth.
⏱️ 2 minutes
7
Ladle the hot minestrone into bowls. Garnish with fresh basil leaves and a dollop of pesto, if desired. Serve immediately.
⏱️ 1 minute

調理履歴を記録する

💡 プロのコツ

✓The Parmigiano-Reggiano rind is key for adding a rich, savory depth to the broth. Don't skip it!
✓Use whatever seasonal vegetables are freshest and available. This soup is very forgiving.
✓Minestrone often tastes even better the next day as the flavors meld together. Reheat gently on the stovetop.
✓For a thicker soup, you can mash some of the beans against the side of the pot before adding the pasta.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For a Milanese-style minestrone, omit the pasta and add cooked rice towards the end of cooking.
For a Genovese-style minestrone, stir in a generous amount of fresh pesto just before serving, and consider adding more green vegetables like spinach or kale.