Minestrone Soup
Minestrone is a very classic Italian soup loaded up with veggies, tomatoes, beans, small pasta, and lots of other goodies that bring a warming sense of comfort with every bite.
Today, I’m going to share with you a delicious and classic way to make this humble soup to bring the flavors of Italy to your home.
And what’s beautiful about this recipe is you can change it up and use any seasonal vegetable you have in your home! Since it’s getting close to winter, actually by the time I am writing this it is winter, I’ll stick to some butternut squash and Tuscan kale.
Makes 4 servings
Olive oil
1 large onion, finely chopped
2 medium carrots, peeled and finely chopped
2 stalks of celery, finely chopped
Salt and pepper
1 pound butternut squash, peeled and cut into small cubes
1 can (15oz) diced tomatoes
1 can (15oz) pinto beans or any bean you have, drained and rinsed
4 cups chicken/veggie stock, plus more if needed
A 4-inch Parmigiano rind
2 tsp dried oregano
2 tsp dried thyme
1 1/3 cups ditalini or any small pasta
1 bunch Tuscan kale, stems removed, leaves thinly sliced
4 garlic cloves, minced
Grated Parmigiano Reggiano, for topping
In a large saucepan or pot, heat the olive oil over medium low heat. Add the onion, carrot, celery, and a pinch of salt. Let the veggies cook for about 5 minutes, stirring occasionally, until softened.
Add the squash, tomatoes, beans, stock, parm rind, and both dried herbs. Add a pinch of salt and pepper, then bring the liquid to a boil and reduce the heat to a simmer and cook for 15-20 minutes, or until the squash is tender but not mushy.
Add the pasta and let that cook about 5 minutes, or until almost cooked, then add the kale and cook another 3-4 minutes, or until the pasta is tender and the kale is wilted.
Once everything is cooked, add enough cold stock to cool down the soup and get you a proper soup consistency, then add the garlic then taste and season with salt and pepper until you like it. Make sure to fish out the parm rind before serving.
To serve your beautiful minestrone, simply divide into bowls, top with a drizzle of olive oil and a grating of Parmigiano.
