Minestrone
A soffritto-based vegetable soup with no fixed recipe — traditionally built from whatever vegetables are in season, finished with beans, small pasta, and a parmesan rind.
Vegetarian-optional
⚠ Contains: Gluten, Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 onion, 2 carrots, 2 celery stalks, finely chopped (soffritto)
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 zucchini, chunked
- 1 cup green beans, cut into pieces
- 2 cups cabbage or cavolo nero, shredded
- 1 can (400g) crushed tomatoes
- 1 parmesan rind (optional, for depth)
- 6 cups vegetable or chicken stock
- 1 can (400g) cannellini or borlotti beans, drained
- 1 cup small pasta (ditalini or small shells)
- Salt and black pepper, to taste
- Grated parmesan and a drizzle of olive oil, to serve
Steps
- Heat the olive oil in a large pot and cook the onion, carrot, and celery slowly until soft and fragrant, about 10 minutes.
- Add the garlic and cook for 1 minute more.
- Add the crushed tomatoes, parmesan rind if using, and stock. Bring to a simmer.
- Add the green beans and cabbage first, since they take longer to cook, and simmer for 10 minutes.
- Add the zucchini and beans, and simmer another 10 minutes.
- Add the pasta directly to the pot and cook until al dente, adding more stock or water if the soup gets too thick.
- Remove the parmesan rind, season with salt and pepper, and serve with a drizzle of olive oil and grated parmesan.