Minestrone
By Groceree
A soffritto cooked down slowly, then whatever the season gives, beans and a small pasta. A Parmesan rind, if you have one, goes in with the stock and does more than any amount of seasoning.
Last updated
- Servings
- 6 servings
- Prep
- 25 min
- Cook
- 1 h
- Total
- 1 h 25 min
Ingredients
onions1
carrots2
celery sticks2
garlic cloves3
potatoes1
courgettes1
green beans150 g
savoy cabbage200 g
tinned chopped tomatoes400 g- tinned borlotti beans400 g
small pasta150 g
vegetable stock1½ l
Parmesan60 g
olive oil5 tbsp
basil1 handful
salt
black pepper- Parmesan rind (optional)1
water (optional)250 ml
Instructions
- 01
Finely dice the , and and cook them in 3 tablespoons of the over low heat for a full 15 minutes, until soft and sweet. Rushing the soffritto is the main reason minestrone tastes thin.
- 02
Slice the and add it, then the , and cook for 5 minutes until they darken.
- 03
Peel and dice the and add it with the and the , if you have one. Keep the in — it softens slowly and gives a savoury depth nothing else provides.
- 04
Simmer for 25 minutes. Meanwhile cut the into short lengths, dice the and shred the , then add them and cook for 10 minutes more.
- 05
Drain and rinse the , add them, and crush a ladleful of them against the pan to thicken the soup.
- 06
Stir in the and cook until just done, 8 to 10 minutes. If the soup gets too thick, add some of the .
- 07
Fish out the , if you used one, season with and , and stir in the and the rest of the off the heat.
- 08
Grate the and serve it at the table.
Notes
- Keep parmesan rinds in the freezer for this. It is free flavour and Italian cooks never throw them away.
- Give the soffritto the full 15 minutes. There is no shortcut, and it is the difference between minestrone and vegetable water.
- It thickens overnight and is better the next day, but cook the pasta fresh if you are making it ahead.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 13 g
- Carbs
- 48 g
- Fat
- 11 g
Estimated from the ingredients.
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