Ingredients
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- 2 cup small pasta (such as elbow or ditalini)
- 4 can (15 oz) diced tomatoes
- 4 medium onion, chopped
- black pepper
- 8 medium carrots, diced
- Fresh basil leaves for garnish
- 4 can (15 oz) cannellini beans, drained and rinsed
- 4 cup green beans, trimmed and cut into bite-sized pieces
- 4 cup fresh spinach or kale, chopped
- Grated Parmesan cheese
- Salt
- 4 zucchini, diced
- 4 tsp dried oregano
- 8 celery stalks, diced
- 8 cloves garlic, minced
- 8 tbsp olive oil
- 4 tsp dried basil
- 24 cups vegetable broth
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Minestrone
Instructions
Step 1
Sauté the Aromatics: Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 2
Add Vegetables: Add the diced carrots, celery, zucchini, and green beans to the pot. Sauté for 5-7 minutes, or until the vegetables start to soften.
Step 3
Add Tomatoes and Broth: Pour in the can of diced tomatoes (with their juices) and vegetable broth. Stir in the dried oregano and basil. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10-15 minutes, or until the vegetables are tender.
Step 4
Add Cannellini Beans and Pasta: Add the drained and rinsed cannellini beans and the small pasta to the pot. Continue simmering for another 10-12 minutes, or until the pasta is cooked al dente.
Step 5
Add Greens: Stir in the chopped spinach or kale and cook for an additional 2-3 minutes until the greens wilt.
Step 6
Taste and Adjust: Taste the soup and adjust the seasonings, adding more salt and pepper if needed.
Step 7
Serve: Ladle the hot Minestrone soup into bowls. If desired, garnish with grated Parmesan cheese and fresh basil leaves. Serve hot with crusty bread or garlic bread on the side.
Recipe Story
In the bustling kitchens and vibrant markets of Italy, there exists a humble yet robust dish that has stood the test of time and tantalised many a palate all across the globe: Minestrone. As I embark on this culinary journey, I'm reminded of how the magic of food often lies in its simplicity and the stories it carries within its simmering pot.
The history of Minestrone is as rich as the flavours it imparts. This rustic soup hails from the heart of Italy, where resourceful cooks have been turning garden leftovers into nourishing fare for generations. Its origins date back to ancient Rome, where it was known as "minestrula," a term encompassing various vegetable-based dishes. With time, it evolved into the hearty soup we cherish today.
Imagine the rustic charm of a Tuscan farmhouse, where Minestrone was a daily fixture, changing with the seasons and whatever the garden yielded. It's a dish that embodies the Italian spirit of "cucina povera" or "poor cuisine," where ingenuity transforms the simplest ingredients into culinary masterpieces.
As I saunter through the open-air markets of Florence or Rome, I can't help but appreciate the beauty of Minestrone's adaptability. It easily caters to a diverse range of dietary preferences - whether it's the vegan oasis for plant-based enthusiasts or a kosher version for those observing dietary laws.
In the whirlwind of our modern culinary landscape, where fusion and experimentation often steal the spotlight, Minestrone remains an enduring testament to tradition, nourishing body and soul with every spoonful. It's a reminder that sometimes, the most profound culinary experiences come from the most unpretentious dishes, steeped in history, love, and the simple joy of good food shared with good company.
Enjoy your homemade Minestrone soup! It's a comforting and nutritious meal that's perfect for any time of the year.
