Minestrone
Minestrone is a hearty vegetable soup made with carrots, celery, onion, kale, potatoes, and beans in a tomato-based broth. It's a warm, satisfying meal for any season.
Servings: 6
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 pound pancetta diced
- 1 large onion diced
- 2 medium carrots diced
- 2 celery ribs diced
- 5 cloves garlic minced
- 1 15-ounce can cannellini beans drained
- 1 15-ounce can lima beans
- 1 bunch Tuscan kale stems discarded and rough chopped
- 8 sprigs fresh thyme or 2 teaspoons dried thyme
- 1 14-ounce can plum tomatoes hand crushed
- 1 Parmigiano Reggiano rind optional
- 8 cups low sodium vegetable stock plus more if needed to thin
- 3 medium Yukon Gold potatoes cubed
- 1/2 cup flat leaf Italian parsley minced
- salt and pepper to taste
Instructions
- Heat a large heavy pot or Dutch oven to medium-low and add the pancetta and extra virgin olive oil. Once the pancetta has rendered most of its fat add the onion, celery, and carrots. Sprinkle with salt and cook until soft (about 10-12 minutes).
- Once the veggies are soft add the garlic and cook until fragrant (2-3 minutes) then add the tomatoes, beans, kale, thyme, Parmigiano rind, and vegetable stock. Bring to a boil.
- Once boiling, turn the heat down and simmer for 1 hour with the lid partially covered.
- Taste test and season with more salt and pepper if needed. Add the potatoes and bring the heat back up to a boil then lower it to a simmer. Simmer until the potatoes are for tender (about 15-20 minutes).
- Taste test the soup once more and make final adjustments to salt and pepper. For a thicker soup feel free to mash some of the beans and potatoes with a wooden spoon.
- Before serving, add the fresh parsley to the pot and serve in bowls with parmesan cheese and a drizzle of high-quality extra virgin olive oil. Serve the soup with crusty bread. Enjoy! Note: This soup is much better if it is left to cool and refrigerated overnight but can 100% be enjoyed the same day.
Video
Notes
- Feel free to change up the veggies or beans. Savoy cabbage, chard, and other types of kale all work well.
- Serve with crusty Italian bread, parmesan or Pecorino Romano cheese, and a hefty drizzle of extra virgin olive oil in each bowl.
- Minestrone can be stored in the fridge for up to 3 days or frozen for up to 6 months.
Nutrition
Calories: 450kcal | Carbohydrates: 40.6g | Protein: 18.3g | Fat: 25.3g | Saturated Fat: 5.1g | Cholesterol: 21mg | Sodium: 494mg | Potassium: 120mg | Fiber: 9.1g | Sugar: 6.2g | Calcium: 109mg | Iron: 4mg