📝 About This Recipe
This authentic Minestrone di Verdure is a celebration of the Italian countryside, featuring a vibrant tapestry of seasonal vegetables, creamy beans, and tender pasta. Unlike a quick vegetable soup, this version relies on the slow building of flavors through a traditional soffritto and a touch of Parmigiano rind for unparalleled depth. It is a hearty, nourishing 'Primi' that warms the soul and captures the essence of rustic Mediterranean home cooking.
🥗 Ingredients
The Aromatic Base (Soffritto)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 medium Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into 1/2 inch cubes)
- 2 pieces Celery Stalks (diced into 1/2 inch cubes)
- 3 Garlic Cloves (minced)
The Heart of the Soup
- 1 large Yukon Gold Potato (peeled and cubed)
- 2 medium Zucchini (quartered lengthwise and sliced)
- 1 bunch Swiss Chard or Lacinato Kale (stems removed, leaves roughly chopped)
- 1 cup Green Beans (trimmed and cut into 1-inch pieces)
- 15 ounces Canned Cannellini Beans (rinsed and drained)
- 14.5 ounces Canned Diced Tomatoes (with their juices)
Liquid and Flavor Enhancers
- 6-8 cups Vegetable Broth (low sodium)
- 1 piece Parmigiano-Reggiano Rind (about 2-3 inches, cleaned)
- 1 teaspoon Dried Oregano
- 3/4 cup Ditalini or Small Shells Pasta (uncooked)
- to taste Kosher Salt and Black Pepper
For Garnish
- 1/4 cup Fresh Basil Leaves (torn or chiffonade)
- for topping Grated Parmigiano-Reggiano
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or stockpot, heat the olive oil over medium heat until shimmering.
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2
Add the onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. This 'soffritto' stage is crucial for building the soup's foundation.
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3
Stir in the minced garlic and dried oregano, cooking for just 1 minute until fragrant to avoid burning the garlic.
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4
Add the diced potato and zucchini to the pot. Cook for 5 minutes, allowing them to slightly brown and absorb the aromatics.
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5
Pour in the diced tomatoes and their juices, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.
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6
Add 6 cups of the vegetable broth, the Cannellini beans, and the Parmigiano rind. Bring the mixture to a gentle boil.
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7
Once boiling, reduce the heat to low and simmer, partially covered, for 25 minutes. The vegetables should be tender but not mushy.
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8
Add the green beans and the chopped Swiss chard or kale. Stir well and simmer for another 5-10 minutes until the greens are wilted and bright.
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9
While the soup simmers, check the consistency. If it's too thick, add the remaining 2 cups of broth.
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10
Stir in the ditalini pasta. Cook directly in the soup for about 8-10 minutes, or until the pasta is 'al dente' according to package directions.
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11
Remove the Parmigiano rind and discard. Taste the soup and season generously with salt and freshly cracked black pepper.
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12
Turn off the heat and stir in the fresh basil. Let the soup rest for 5 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
Don't skip the Parmigiano rind; it adds a savory 'umami' depth that salt alone cannot provide. If you plan on having leftovers, cook the pasta separately and add it to individual bowls so it doesn't soak up all the broth overnight. Minestrone is 'cucina povera'—feel free to swap vegetables based on what's in season, such as peas in spring or butternut squash in autumn. For an even richer flavor, stir in a tablespoon of basil pesto just before serving. Always sauté your aromatics slowly; rushing the soffritto results in a less complex broth.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough or ciabatta rubbed with a raw garlic clove. Pair with a crisp, dry Italian white wine like Vermentino or a light-bodied Chianti. A drizzle of high-quality finishing olive oil over each bowl adds a luxurious silken texture. Serve alongside a simple arugula salad with lemon vinaigrette to balance the hearty soup. Top with an extra sprinkle of red pepper flakes if you enjoy a hint of Mediterranean heat.