Minestrone di Verdure
This is a dish of necessity that relies on the progression of ingredients. By layering vegetables based on their density, you ensure that the carrots and celery hold their shape while the softer greens and beans meld into the broth.
Texture is everything
Cut your vegetables into uniform, bite-sized cubes. If some pieces are large and others are small, you will end up with mushy bits while the larger chunks remain raw.
- Heavy-bottomed Dutch oven or stockpot
- Chef's knife
- Wooden spoon
What goes in.
- 3 tbspextra virgin olive oil
- 1 largeyellow onion, finely diced
- 2carrots, peeled and diced
- 2 stalkscelery, diced
- 2zucchini, halved lengthwise and sliced into half-moons
- 1 cupgreen beans, trimmed and cut into 1-inch lengths
- 1 can (15 oz)cannellini beans, rinsed and drained
- 6 cupsvegetable or chicken stock
- 1/2 cupditalini or small pasta shells
- 1/2 cupfreshly grated Parmesan cheese
- to tastesea salt and cracked black pepper
The Battuto
Sweat your onion, carrot, and celery in oil over medium-low heat until the onion turns translucent and soft. Do not rush this; this base provides the depth that defines the soup.
The method.
Sauté the aromatics
Heat the olive oil in your pot over medium heat. Add the onion, carrots, and celery. Cook for about 10 minutes, stirring occasionally, until they soften.
Add the bulk
Stir in the green beans and zucchini. Cook for another 5 minutes, allowing the vegetables to coat in the oil.
Simmer
Pour in the stock. Bring to a gentle boil, then reduce the heat to a simmer. Add the pasta and cook for the time indicated on the package, usually 8–10 minutes.
Finish
Stir in the drained beans and cook for 2 minutes until heated through. Taste the broth and adjust the seasoning with salt and pepper.
Serve
Ladle into bowls and top with a generous dusting of Parmesan cheese.
Other turns to take.
Winter Minestrone
Replace zucchini and green beans with diced potatoes, leeks, and shredded kale or chard.
Tomato Base
Add one tablespoon of tomato paste to the aromatics in the first step for a richer, more acidic broth.
When it doesn't go to plan.
If the soup thickens too much as it sits, add a splash of hot water or stock to loosen it before serving.
Do not overcook the pasta; it will continue to absorb liquid as it rests in the pot.
Add a Parmesan rind to the broth while it simmers to impart a subtle, salty depth.
The ones that keep coming up.
Can I use dried beans instead of canned?
Yes, but they must be fully cooked separately before being added to the soup in step 4.
Should I peel the zucchini?
Only if the skin is thick or bitter; otherwise, the skin helps the pieces hold their shape during the simmer.
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