Home Cook Together. Celebrate Life.

Minestrone

Serves 4 Soup vegetarian, Soups

Minestrone

Minestrone finds its place at the Mediterranean table with a comforting embrace of seasonal vegetables and rich olive oil. Born from the Italian tradition of resourceful cooking, this home-style version celebrates everyday ingredients that bring the sea breeze and sunlit gardens to your bowl. It's a dish that speaks to the Italian knack for transforming humble produce into a meal that feels both nourishing and indulgent.

Expect each spoonful to deliver the bright acidity of tomatoes mingling with the earthy sweetness of carrots and zucchini, all underpinned by the savory depth of a Parmesan rind. The beans and small pasta provide a heartiness that makes this soup a meal in itself, with fine sea salt heightening every flavor.

Ingredients

  • 1onion
  • 2carrots
  • 2celery stalks
  • 1zucchini
  • 400 gtomatoes
  • 150 gcooked beans
  • 80 gsmall pasta
  • 60 mlextra virgin olive oil
  • Parmesan rind — optional
  • to tastefine sea salt

Method

  1. Begin by finely chopping 1 onion, 2 carrots, and 2 celery stalks. Heat 60 ml of extra virgin olive oil in a large, heavy-bottomed pot over medium heat. Once the oil is shimmering, add the chopped vegetables. Stir occasionally, cooking until the onion becomes translucent and the carrots and celery are soft, about 5-7 minutes. This creates a fragrant base that will infuse the soup with flavor.
  2. Dice 1 zucchini and add it to the pot. Stir to combine with the softened vegetables. Cook for an additional 3-4 minutes until the zucchini starts to soften and its color brightens. This step ensures the zucchini will be tender but not mushy in the final dish.
  3. Chop 400 g of tomatoes and add them to the pot. Stir well to incorporate them with the other vegetables. Allow the tomatoes to cook down for about 5 minutes, releasing their juices and creating a rich base for the soup.
  4. Add 150 g of cooked beans to the pot, along with a Parmesan rind for depth of flavor. Stir to combine. Pour in enough water to cover the vegetables by about an inch, then bring the mixture to a gentle simmer. This will allow the flavors to meld together.
  5. Once the soup is simmering, add 80 g of small pasta. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. Continue to simmer until the pasta is cooked through and the soup has thickened slightly, with a harmonious blend of flavors.
  6. Taste the soup and add fine sea salt to your preference. Remove the Parmesan rind and discard it. For a fresh finish, drizzle a thread of extra virgin olive oil over the soup before serving. Optionally, you can add a squeeze of lemon or a sprinkle of fresh herbs to enhance the flavors.