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Hearty Italian Minestrone
A robust and comforting Italian vegetable soup, packed with tender beans, seasonal vegetables, and small pasta, perfect for a satisfying meal.
đ§ Ingredienser
- 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 Salt
- to taste Black pepper
- for garnish Fresh basil leaves
- for serving Pesto(Optional, but highly recommended for extra flavor.)
đšâđł Instruktioner
- 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.
â±ïž 10 minutes - 2
Add the minced garlic to the pot and cook for another minute until fragrant, stirring constantly to prevent burning.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 2 minutes - 7
Ladle the hot minestrone into bowls. Garnish with fresh basil leaves and a dollop of pesto, if desired. Serve immediately.
â±ïž 1 minute
đĄ Proffstips
- âThe Parmigiano-Reggiano rind is key for adding a rich, savory depth to the broth. Don't skip it!
- âUse whatever seasonal vegetables are freshest and available. This soup is very forgiving.
- âMinestrone often tastes even better the next day as the flavors meld together. Reheat gently on the stovetop.
- âFor a thicker soup, you can mash some of the beans against the side of the pot before adding the pasta.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.