Description
This classic Minestrone Soup is a hearty and comforting Italian vegetable soup made with tender beans, fresh seasonal vegetables, aromatic herbs, and small pasta. The recipe features simmered dried beans for deep flavor, a soffritto base enhanced with pancetta and rosemary, and the addition of fresh zucchini, summer squash, green beans, and spinach. It’s perfect for a nutritious meal full of vibrant textures and flavors that develop beautifully when simmered gently.
Ingredients
Scale
For the Beans
- 8 ounces (225 g) dried cannellini, borlotti, or kidney beans
- Kosher salt
- 1 medium onion, split in half (about 6 ounces; 175 g)
- 1 medium carrot (about 3 ounces; 85 g)
- 2 celery stalks (about 3 ounces; 85 g)
- 2 medium cloves garlic
- 1 large sprig rosemary
- 2 to 3 sprigs parsley
- 1 bay leaf
For the Soup Base
- 4 ounces (115 g) salt pork or pancetta, cut into 1/4-inch dice (optional)
- 2 tablespoons (30 ml) extra-virgin olive oil, plus more as needed
- 1 medium onion, finely chopped (about 6 ounces; 175 g)
- 1 medium carrot, peeled and finely diced (about 3 ounces; 85 g)
- 2 celery stalks, finely diced (about 3 ounces; 85 g)
- 1 tablespoon (15 ml) minced fresh rosemary leaves
- 2 medium cloves garlic, minced (about 2 teaspoons; 12 g)
- 1 pound (450 g) ripe Roma tomatoes, peeled, seeded, and chopped
- 1 Parmesan rind (optional)
To Finish
- 1 cup dried small pasta, such as ditali, macaroni, or orecchiette (about 3 1/2 ounces; 100 g)
- 1 medium zucchini, cut into bite-size pieces (about 4 ounces; 115 g)
- 1 medium summer squash, cut into bite-size pieces (about 4 ounces; 115 g)
- 4 ounces green beans, cut into 1/2-inch lengths (about 115 g)
- 4 ounces spinach, roughly chopped (about 4 cups loosely packed leaves; 115 g)
- Chopped fresh herbs, such as basil, parsley, or rosemary, for serving
- Freshly ground black pepper
Instructions
- Soak the Beans: In a medium bowl, cover the dried beans with cold water several inches above them. Stir in 1 tablespoon of kosher salt and let the beans soak for at least 12 hours or up to 24 hours to soften and reduce cooking time.
- Cook the Beans: Drain and rinse the soaked beans. In a large pot, combine the beans with the split onion, carrot, celery, garlic cloves, rosemary, parsley, and bay leaf. Cover with several inches of water and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook gently, adding water as needed, until the beans are fully tender, about 45 minutes. Remove the aromatics with tongs and reserve the bean-cooking liquid by draining the beans and transferring the liquid to a measuring cup. Add enough cold water to make exactly 2 quarts (8 cups) of liquid.
- Prepare the Soup Base: In a large Dutch oven or stockpot, heat the pancetta (if using) over medium-high heat until it renders fat and softens but does not brown. If omitting pancetta, heat the olive oil until shimmering. Add the finely chopped onion, carrot, celery, and minced rosemary. Season with a generous pinch of salt and cook, stirring frequently, until the vegetables soften but do not brown, about 10 to 15 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.
- Add Tomatoes: Stir in the peeled, seeded, and chopped tomatoes. Cook, stirring often, until most of the tomato moisture evaporates and the mixture begins to fry, changing the sound to a sharper crackle, about 5 to 7 minutes.
- Combine Beans and Broth: Pour in the reserved bean-cooking liquid along with the cooked beans. Add the Parmesan rind if using. Bring to a simmer and let the broth cook gently for at least 10 minutes to meld flavors.
- Add Pasta and Vegetables: Stir in the small pasta, zucchini, summer squash, and green beans. Simmer until the pasta is al dente and vegetables are tender, about 10 minutes. Add the chopped spinach and cook, stirring occasionally, until wilted, about 5 minutes. Remove and discard the Parmesan rind.
- Serve or Slow Simmer: Serve the soup immediately garnished with chopped fresh herbs and freshly ground black pepper. For a heartier soup with deeper flavor and softer textures, continue simmering uncovered for up to 2 1/2 hours. If simmering longer, add pasta 10 to 15 minutes before serving or reserve half the soup separately during simmering and stir it back in before serving for a balance of texture and flavor.
Notes
- Canned beans can be used as a shortcut: drain and rinse 2 cups canned beans and add them to the soup in step 5 with 2 quarts homemade vegetable or low-sodium chicken stock. Simmer for 30 minutes before proceeding.
- Use fresh ripe tomatoes if in season. Otherwise, replace with one 14-ounce can of whole peeled tomatoes, crushed by hand or chopped.
- Adding a Parmesan rind during simmering enriches the broth with a deeper umami flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 10 mg
