Minestrone (The Best)
Autumn is the perfect season to cook a pot of minestrone. There’s no official version of the classic Italian soup, given that the ingredients can vary with the seasons, but all variations have one thing in common: They’re generously loaded with vegetables and beans in a rich, flavourful broth.
Ingredients
- 1 onion, diced
- 1 carrot, diced
- 1 celery stalk, diced
- 3 tbsp (45 ml) olive oil, plus more for serving
- 1 zucchini, diced
- 4 garlic cloves, finely chopped
- 4 cups (1 litre) chicken broth
- 2 cups (500 ml) water
- 1/2 lb (225 g) green beans, trimmed, cut into pieces ½ inch (1 cm) long
- 2 cups (170 g) Savoy cabbage, thinly sliced
- 1 cup (160 g) potato, peeled and diced
- 1 can (19 oz/540 ml) white beans, rinsed and drained
- 1 can (14 oz/398 ml) diced tomatoes
- 2 bay leaves
- 1 Parmesan cheese rind
- 3/4 cup (105 g) small pasta shells
- Fresh Parmesan cheese, grated, for serving
Instructions
- In a pot over medium-high heat, cook the onion, carrot and celery in the oil for 8 minutes or until translucent. Season with salt.
- Add the zucchini and garlic to the pot. Continue to cook for 5 minutes or until the zucchini is lightly browned. Add the remaining ingredients except for the pasta and grated Parmesan. Season with salt and pepper. Bring to a boil. Simmer for 45 minutes or until the vegetables are tender and the soup has thickened slightly.
- Meanwhile, in a second pot of salted boiling water, cook the pasta until tender (see note). Drain.
- Add the pasta to the soup. Remove and compost the bay leaves and Parmesan rind. Adjust the seasoning.
- Serve the soup in bowls. Drizzle with oil and sprinkle with the grated Parmesan. Serve with basil pesto or bread, if desired.
Autumn is the perfect season to cook a pot of minestrone. There’s no official version of the classic Italian soup, given that the ingredients can vary with the seasons, but all variations have one thing in common: They’re generously loaded with vegetables and beans in a rich, flavourful broth.