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Minestrone, Italy’s beloved vegetable soup, is more than just a comforting meal, it’s a celebration of the land and the seasons. This hearty, rustic dish is known for its versatility and abundance of fresh ingredients, making it both nourishing and deeply satisfying.
From one household to the next, minestrone varies in ingredients but always stays true to its roots: a simple, wholesome soup that feeds both body and soul. Whether enjoyed as a light lunch or a heartier dinner, minestrone is a dish that captures the essence of Italian home cooking.
What Is Minestrone?
Minestrone is a thick, vegetable-based soup, often featuring a medley of beans, seasonal vegetables, and pasta or rice. There’s no single recipe for minestrone, as it adapts to whatever ingredients are fresh and available.
Common vegetables include carrots, celery, onions, zucchini, and potatoes, while cannellini beans or borlotti beans often add protein and texture. Some versions include tomatoes to provide a rich base, while others use vegetable or chicken broth for a lighter flavour. Pasta, typically small shapes like ditalini, or rice is sometimes added to make the soup even more filling.
What makes minestrone unique is its flexibility. It can be made light and fresh in the spring, with tender greens and peas, or rich and hearty in the colder months, with root vegetables and beans.
The flavours are earthy and vibrant, enhanced by a drizzle of olive oil or a sprinkle of Parmesan cheese. Minestrone invites creativity, making it as varied as the regions and households of Italy.
Ingredients and Taste
A typical version might start with a base of sautéed onions, garlic, celery, and carrots, which form a fragrant foundation for the rest of the vegetables.
Zucchini, spinach, green beans, and tomatoes add brightness and balance, while hearty ingredients like potatoes, beans, and pasta create a satisfying, filling texture. The broth, whether made from tomatoes, water, or stock, soaks up all the flavours of the vegetables, making each spoonful rich and layered.
The taste of minestrone is wonderfully complex, yet comforting. The vegetables provide a natural sweetness, while the beans and pasta add a creamy texture.
Fresh herbs like basil or parsley brighten the flavour, and a final drizzle of olive oil or Parmesan adds a savoury depth. Minestrone is the perfect embodiment of simple, wholesome cooking where every ingredient shines, creating a dish that is both nourishing and flavourful.
A Taste of History
Minestrone’s history is as varied as the ingredients that go into it. The word “minestrone” comes from the Italian verb minestrare, meaning “to serve,” a nod to its origins as a humble, communal dish.
Its roots can be traced back to ancient Rome, where a simple vegetable soup called puls was a staple for the common people. Over the centuries, minestrone evolved with the introduction of new ingredients, particularly after the discovery of the Americas when tomatoes, beans, and potatoes became integral to Italian cuisine.
In the 19th century, minestrone solidified its place in Italian culinary culture as a dish of cucina povera, or “poor kitchen,” a style of cooking that focused on using readily available, inexpensive ingredients.
What began as a meal for the working class has now become an Italian classic, beloved for its adaptability and timeless appeal.
Today, minestrone is enjoyed across Italy and beyond, with each region boasting its own version of the dish. From the light, tomato-based minestrone of Liguria to the heartier, bean-rich versions of Tuscany, minestrone remains a testament to the ingenuity and warmth of Italian cooking.
Italian Minestrone (Vegetable Soup) Recipe
Serves: 4 people
Ingredients:
- 2 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1 potato, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 400g canned tomatoes (preferably San Marzano), crushed
- 1 liter vegetable broth (or water)
- 200g canned cannellini beans, drained and rinsed
- 100g small pasta (ditalini or elbow)
- 1 tsp dried oregano or thyme
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley for garnish
- Grated Parmesan cheese (optional, for serving)
Directions
Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Add the finely chopped onion, garlic, carrots, and celery to the pot. Sauté for about 5-7 minutes, or until the vegetables have softened and the onions are translucent. This aromatic base is essential for building layers of flavour in the minestrone.
Add the diced zucchini, potato, and green beans to the pot, stirring everything together. Continue to sauté for another 5 minutes, allowing the vegetables to begin softening. Season with a pinch of salt and pepper at this stage to enhance the flavours as they cook.
Once the vegetables are lightly sautéed, pour in the crushed tomatoes and stir to combine. Cook for 2-3 minutes, allowing the tomatoes to simmer slightly and integrate with the vegetables. This adds depth and richness to the broth, creating a balanced flavour.
Next, add the vegetable broth (or water) and dried oregano (or thyme) to the pot. Stir well and bring the mixture to a gentle boil. Once it starts boiling, reduce the heat to low and let the soup simmer for 20 minutes, partially covered. This allows the vegetables to fully cook and the flavours to meld together.
While the soup simmers, drain and rinse the cannellini beans. After the 20-minute simmer, add the beans to the pot. Beans are a crucial component in traditional minestrone, adding creaminess and protein to the dish. Continue simmering for an additional 10 minutes, allowing the beans to heat through and soften.
Add the small pasta (such as ditalini or elbow) to the pot. Stir well and cook for another 8-10 minutes, or until the pasta is al dente. If the soup becomes too thick as the pasta cooks, you can add more broth or water to reach your desired consistency. Be sure to stir occasionally to prevent the pasta from sticking to the bottom.
Once the pasta is cooked, taste the soup and adjust the seasoning with salt and freshly ground black pepper. At this point, you can also add more herbs if desired, like fresh basil or parsley, to brighten the flavours. The soup should be thick, hearty, and rich in vegetables, with each ingredient retaining its distinct texture.
To serve, ladle the minestrone into bowls and garnish with freshly chopped basil or parsley for a pop of colour and flavour. For an extra touch, sprinkle grated Parmesan cheese over the top. Pair the soup with crusty bread for dipping, and enjoy it warm. Minestrone tastes even better the next day, as the flavours continue to develop, making it an ideal make-ahead dish.
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