Description
This classic Italian minestrone soup is a hearty and nourishing dish combining tender beans, fresh vegetables, aromatic herbs, and small pasta in a flavorful broth. Slow-simmered to develop deep flavors, the soup is perfect for a comforting meal with bright, seasonal produce and optional pancetta for richness. It can be made with dried or canned beans and fresh or canned tomatoes, making it versatile year-round.
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 (or 1 14-ounce can whole peeled tomatoes)
- 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 kosher salt. Let the beans soak for at least 12 hours or up to one day to soften and reduce cooking time.
- Cook the Beans: Drain and rinse the soaked beans. In a large pot, combine the beans with the halved onion, carrot, celery, garlic cloves, rosemary sprig, parsley sprigs, bay leaf, and a pinch of salt. Cover with water by several inches and bring to a boil. Reduce heat to a simmer and cook, topping up with water as necessary, until the beans are tender, about 45 minutes. Remove and discard the vegetables and herbs. Drain the beans, reserving the cooking liquid. Transfer the liquid to a 2-quart measuring cup and add cold water to bring the volume to 2 quarts (8 cups).
- Prepare the Soup Base: Heat the pancetta (if using) and olive oil in a large Dutch oven or stockpot over medium-high heat. Cook until the pancetta softens and renders fat, but does not brown. If omitting pancetta, heat the oil until shimmering. Add the chopped onion, carrot, celery, and minced rosemary, seasoning with a generous pinch of salt. Cook, stirring frequently, until vegetables are softened but not browned, about 10 to 15 minutes. Add the minced garlic and cook for about 30 seconds until fragrant.
- Add Tomatoes: Stir in the chopped fresh (or canned) tomatoes and cook until most of the moisture has evaporated and the mixture begins to fry, indicated by a change in the sound from a sputtering simmer to a sharper crackle.
- Simmer Broth: Add the reserved bean cooking liquid, cooked beans, and optional Parmesan rind to the pot. Bring to a simmer and let cook for at least 10 minutes to blend flavors.
- Add Pasta and Vegetables: Add the dried pasta, zucchini, summer squash, and green beans. Simmer until the pasta and vegetables are tender, about 10 minutes. Then add the spinach and cook, stirring occasionally, until wilted, approximately 5 minutes. Remove and discard the Parmesan rind if used.
- Finish and Serve: Serve the soup immediately garnished with chopped fresh herbs and freshly ground black pepper. For a heartier texture and deeper flavors, continue to simmer the soup for up to 2 1/2 hours, adding pasta 10 to 15 minutes before serving if simmering long. Alternatively, reserve half the soup, simmer the other half longer, then recombine before serving to keep a balance of texture and flavor.
Notes
- Canned beans can be used instead of dried. Drain and rinse 2 cups of canned beans, then add with two quarts of vegetable or low-sodium chicken stock. Simmer for 30 minutes longer before adding pasta and vegetables.
- Use fresh tomatoes only if ripe and in season. Otherwise, substitute one 14-ounce can of whole peeled tomatoes, crushed by hand or chopped.
- An optional Parmesan rind adds depth to the broth while simmering and should be removed before serving.
- If simmering for longer periods, add pasta later to prevent it from becoming mushy.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 210
- Sugar: 5 g
- Sodium: 380 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 5 mg
