Description
This classic minestrone soup recipe features tender beans, seasonal vegetables, and a savory tomato base slowly simmered to develop rich, hearty flavors. Perfect for a nourishing and comforting meal, it combines fresh ingredients like zucchini, green beans, and spinach with aromatic herbs and optional pancetta or salt pork for depth. The soup can be made in advance and simmered longer for more intense taste and texture.
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
- Prepare the Beans: Soak the dried beans in cold water with 1 tablespoon of salt for at least 12 hours or up to 24 hours. Drain and rinse them before cooking. In a large pot, combine the soaked beans with halved onion, carrot, celery, garlic cloves, rosemary sprig, parsley sprigs, and bay leaf. Cover with water, add a pinch of salt, and bring to a boil. Reduce heat to a simmer and cook until beans are fully tender, about 45 minutes. Skim off and discard the aromatics with tongs, reserving the cooking liquid and beans separately. Adjust the reserved liquid with cold water to measure 2 quarts (8 cups).
- Make the Soup Base: In a large Dutch oven or stockpot, heat pancetta (if using) and olive oil over medium-high heat until pancetta softens and releases fat, but does not brown. If not using pancetta, heat olive oil until shimmering. Add finely chopped onion, carrot, celery, and minced rosemary. Season with a generous pinch of salt. Cook, stirring occasionally, until vegetables soften but do not brown, about 10 to 15 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
- Add Tomatoes: Stir in peeled, seeded, and chopped Roma tomatoes. Cook while stirring until most of the moisture evaporates and the mixture begins to fry, changing sound from simmering to crackling.
- Simmer with Beans and Broth: Pour in the reserved bean cooking liquid along with the cooked beans and Parmesan rind, if using. Simmer the broth gently for at least 10 minutes to blend flavors.
- Add Pasta and Vegetables: Add dried pasta, zucchini, summer squash, and green beans to the soup. Simmer until pasta and vegetables are tender, about 10 minutes. Stir in chopped spinach and cook until just wilted, about 5 minutes. Remove and discard the Parmesan rind if used.
- Final Adjustments and Serving: Serve immediately with a sprinkle of fresh chopped herbs and freshly ground black pepper. For a deeper flavor and heartier texture, continue simmering up to 2 1/2 hours, adding pasta in the last 10 to 15 minutes if simmering for a long time. Alternatively, reserve half the soup aside, simmer the rest, then combine again before serving to maintain some bright vegetable texture.
Notes
- Canned beans can replace dried beans. Use 2 cups drained canned beans and 2 quarts low-sodium vegetable or chicken stock. Increase simmering time to 30 minutes before adding vegetables.
- Use fresh tomatoes only if ripe and in season. Otherwise, substitute with one 14-ounce can of whole peeled tomatoes crushed by hand or chopped.
- Adding a Parmesan rind while simmering deepens the soup’s flavor but is optional.
- You can omit pancetta for a vegetarian version or substitute with salt pork for traditional flavor.
Nutrition
- Serving Size: 1.5 cups (approximately)
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 10 mg
