📝 About This Recipe
This soul-warming Minestrone is a vibrant celebration of the Italian countryside, brimming with nutrient-dense vegetables, creamy cannellini beans, and tender ditalini pasta. Unlike thin vegetable soups, this version builds deep umami layers through a slow-sautéed soffritto and the addition of a savory Parmesan rind. It is a thick, hearty 'fork-and-spoon' soup that captures the essence of traditional Cucina Povera—simple, honest, and incredibly satisfying.
🥗 Ingredients
The Aromatic Base (Soffritto)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into 1/2-inch rounds)
- 2 pieces Celery Stalks (sliced into 1/4-inch crescents)
- 4 cloves Garlic (minced)
Vegetables and Legumes
- 2 medium Zucchini (quartered lengthwise and sliced)
- 1 large Russet Potato (peeled and cut into 1/2-inch cubes)
- 1 cup Green Beans (trimmed and cut into 1-inch pieces)
- 15 ounces Cannellini Beans (one can, rinsed and drained)
- 2 cups Lacinato Kale (stems removed, leaves roughly chopped)
Broth and Seasoning
- 6-8 cups Vegetable or Chicken Stock (low sodium)
- 28 ounces Diced Tomatoes (one can, with juices)
- 2 tablespoons Tomato Paste
- 1 piece Parmesan Rind (approx 2-3 inches, for depth of flavor)
- 1 teaspoon Dried Oregano
- 3/4 cup Ditalini Pasta (uncooked)
The Finish
- 1/4 cup Fresh Basil Pesto (for swirling at the end)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- Sea Salt and Black Pepper (to taste)
👨🍳 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 onions are translucent.
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3
Stir in the minced garlic and tomato paste. Cook for 2 minutes, allowing the paste to darken slightly and become fragrant.
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4
Add the cubed potato and zucchini. Stir to coat with the aromatics and cook for another 5 minutes.
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5
Pour in the diced tomatoes (with juice) and 6 cups of the stock. Add the dried oregano and the Parmesan rind.
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6
Bring the soup to a gentle boil, then reduce the heat to low. Cover partially and simmer for 15 minutes.
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7
Stir in the green beans, cannellini beans, and ditalini pasta. If the soup looks too thick, add the remaining 2 cups of stock.
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8
Simmer for another 10-12 minutes, or until the pasta is al dente and the potatoes are tender when pierced with a fork.
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9
Add the chopped kale and stir until wilted, which should take about 2-3 minutes.
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10
Remove the Parmesan rind and discard it. Taste the soup and season generously with sea salt and freshly ground black pepper.
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11
Just before serving, stir in 2 tablespoons of the pesto to brighten the flavors.
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12
Ladle into deep bowls and top with a dollop of remaining pesto and a generous dusting of grated Parmigiano-Reggiano.
💡 Chef's Tips
Don't skip the Parmesan rind; it adds a salty, savory backbone that salt alone cannot replicate. If you plan on having leftovers, cook the pasta separately and add it to individual bowls to prevent it from absorbing all the broth and becoming mushy. Feel free to swap vegetables based on the season—butternut squash in winter or peas in spring work beautifully. Always sauté your tomato paste for a few minutes before adding liquids to unlock its natural sweetness and remove the 'metallic' canned taste. For a vegan version, omit the Parmesan rind and cheese garnish, and use a nutritional yeast-based pesto.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough bread rubbed with a raw garlic clove. Pair with a crisp, acidic white wine like a Vermentino or a light-bodied Chianti. A side arugula salad with a simple lemon vinaigrette cuts through the heartiness of the soup. Offer extra red pepper flakes on the side for those who enjoy a bit of heat. Finish with a final drizzle of high-quality finishing olive oil just before the first bite.