Classic Minestrone
This is a soup meant to clear out the larder. It relies on the slow development of flavor rather than complex ingredients, making it the workhorse of a cold-weather kitchen.
Consistency is everything here.
Take your time chopping the vegetables into uniform, bite-sized cubes so they cook at the same rate and fit easily on a spoon.
- Heavy-bottomed Dutch oven
- Chef's knife
- Wooden spoon
What goes in.
- 3 tbspextra virgin olive oil
- 1 largeyellow onion, finely diced
- 2 stalkscelery, diced
- 2 mediumcarrots, diced
- 3 clovesgarlic, minced
- 1 can (15 oz)cannellini beans, rinsed and drained
- 1 can (14 oz)crushed tomatoes
- 6 cupsvegetable or chicken stock
- 2 mediumzucchini, cubed
- 1/2 cupsmall pasta like ditalini or shells
- 2 cupschopped kale or swiss chard
Building the Soffritto
Do not rush the initial sweat of the onions, carrots, and celery. You want them translucent and soft, as this base provides the weight and depth for the entire soup.
The method.
Sauté the base
Heat the olive oil in the Dutch oven over medium heat. Add the onion, carrot, and celery. Cook for 8–10 minutes until the vegetables are soft and the onion is golden.
Aromatics and tomatoes
Add the garlic and cook for one minute until fragrant. Stir in the crushed tomatoes and cook for another 5 minutes to concentrate the sugars.
Simmer
Pour in the stock and beans. Bring to a gentle boil, then lower the heat to a simmer and cover for 20 minutes.
Add pasta and zucchini
Add the pasta and zucchini to the pot. Cook uncovered for 10–12 minutes, or until the pasta is tender.
Finish with greens
Stir in the kale or chard. Once the greens have wilted—usually about 2 minutes—remove from the heat and serve.
Other turns to take.
Meat-based
Brown pancetta or bacon at the very start to provide a rendered fat base for the vegetables.
Pistou topping
Stir in a spoonful of basil pesto at the very end to sharpen the finish.
When it doesn't go to plan.
If you plan to have leftovers, cook the pasta separately and add it to individual bowls; otherwise, the pasta will absorb the broth and bloat overnight.
Use the rind of a wedge of Parmesan cheese during the simmering step to add a subtle, salt-rich depth to the broth.
If the soup becomes too thick as it sits, splash in a little hot water or extra stock before reheating.
The ones that keep coming up.
Can I use dried beans instead of canned?
Yes, but you must soak them overnight and cook them until tender before adding them to the soup base.
What is the best way to keep the vegetables from turning mushy?
Add them in stages. Harder vegetables like carrots go in early; zucchini and greens are added in the final 10 minutes.
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