Minestrone
Minestrone is a hearty Italian vegetable soup with white beans and small pasta. Vegetables are added in stages so that the potatoes soften while the zucchini retains its shape; the pasta is cooked separately to prevent the soup from becoming overly thick.
How to make it
Prepared 0 of 6 steps
Prepare the vegetables
Cut the potato and zucchini into cubes about 1.5 cm, carrot and celery into smaller pieces. Finely chop the onion and garlic. Rinse the beans from their canning liquid and let them drain; crush the tomatoes with their juice.
Sauté the base
Heat the olive oil in a large saucepan and cook the onion, carrot and celery over a medium heat for 8–10 minutes until soft. Add the garlic and tomato paste and stir for another 1 minute without scorching.
Cook the dense vegetables
Add the tomatoes, potato, oregano, stock, salt and pepper. Bring to the boil, reduce the heat and simmer with the lid slightly ajar for 15–18 minutes, until the potato is nearly tender.
Add the beans and zucchini
Stir in the beans and zucchini. Cook for another 8-10 minutes at a gentle boil until the potatoes are fully cooked and the zucchini is soft. Some of the beans can be gently mashed with a spoon to naturally thicken the broth.
Cook the pasta separately
Cook the small pasta to al dente according to package instructions. Drain the water. If you plan to eat the entire soup at once, mix the pasta into the pot; for storage, keep it separate and add only in portions.
Finish the soup
Turn off the heat and stir in most of the chopped basil. Divide the pasta and soup together between bowls, then add finely grated Parmesan and the remaining basil. Serve hot, keeping the vegetable pieces distinct.
Little hint
Minestrone should be thick from the vegetables and beans, not from overcooked pasta. Separately cooked pasta helps maintain a pleasant texture even when reheated.
Frequently asked questions
What should I watch out for when cooking?
Minestrone should be thick from the vegetables and beans, not from overcooked pasta. Separately cooked pasta helps maintain a pleasant texture even when reheated.
How should I prepare the ingredients?
Cut the potato and zucchini into cubes about 1.5 cm, carrot and celery into smaller pieces. Finely chop the onion and garlic. Rinse the beans from their canning liquid and let them drain; crush the tomatoes with their juice.
