📝 About This Recipe
Transport yourself to the bustling cobblestone streets of Florence with this robust, soul-warming vegetable stew served in a portable, rustic style. This Minestrone is a vibrant celebration of the harvest, featuring a rich tomato-basil broth, creamy cannellini beans, and al dente ditalini pasta. It is a masterclass in building layers of flavor, designed to be hearty enough to eat on the go while offering a sophisticated balance of savory pancetta and bright, garden-fresh vegetables.
🥗 Ingredients
The Flavor Base (Soffritto)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 4 ounces Pancetta (finely diced; omit for vegetarian version)
- 1 medium Yellow Onion (finely diced)
- 2 medium Carrots (peeled and cut into small rounds)
- 2 pieces Celery Stalks (finely diced)
- 4 large Garlic Cloves (minced)
Vegetables and Broth
- 2 medium Zucchini (quartered and sliced)
- 1 large Russet Potato (peeled and cut into 1/2 inch cubes)
- 15 ounces Cannellini Beans (one can, rinsed and drained)
- 28 ounces Diced Tomatoes (canned with juices)
- 6 cups Vegetable or Chicken Stock (low sodium)
- 1 piece Parmesan Rind (approx 2 inches; the secret to umami depth)
- 1 teaspoon Dried Oregano
The Finishers
- 1 cup Ditalini Pasta (uncooked)
- 2 cups Lacinato Kale (stems removed, leaves chopped)
- 1/4 cup Fresh Basil Leaves (torn or chiffonade)
- 1/2 cup Parmigiano-Reggiano (freshly grated for garnish)
- to taste Sea Salt and Black Pepper
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or stockpot, heat the olive oil over medium heat. Add the diced pancetta and cook for 5-7 minutes until the fat has rendered and the bits are golden brown.
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2
Add the onion, carrots, and celery to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
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3
Stir in the minced garlic and dried oregano. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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4
Add the diced potatoes and zucchini. Stir to coat them in the flavored oil and cook for 3-4 minutes to slightly soften the edges.
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5
Pour in the diced tomatoes with their juices and the stock. Stir well to scrape up any brown bits (fond) from the bottom of the pot.
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6
Drop in the Parmesan rind. This is a traditional chef's trick that adds a savory, salty backbone to the soup as it simmers.
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7
Bring the liquid to a gentle boil, then reduce the heat to low. Cover partially and simmer for 20 minutes.
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8
Stir in the rinsed cannellini beans and the ditalini pasta. Increase the heat slightly to maintain a steady simmer.
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9
Cook for about 10 minutes, or until the pasta is al dente. Be careful not to overcook, as the pasta will continue to soften in the hot broth.
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10
In the final 3 minutes of cooking, stir in the chopped kale. It should wilt and turn bright green.
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11
Remove the Parmesan rind and discard it. Season the soup generously with sea salt and freshly cracked black pepper.
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12
Turn off the heat and stir in the fresh basil. This preserves the herb's bright, aromatic profile.
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13
Ladle the thick soup into deep bowls or portable street-food cups. Finish with a heavy dusting of grated Parmigiano-Reggiano and a final drizzle of extra virgin olive oil.
💡 Chef's Tips
Always use a Parmesan rind; it transforms the broth from simple to spectacular. Don't overcook the pasta; if you plan on having leftovers, cook the pasta separately and add it to individual bowls to prevent it from absorbing all the broth. Cut your vegetables into uniform sizes to ensure they cook evenly and fit perfectly on a spoon. For an authentic street-food experience, serve the soup 'thick'—it should be more like a stew than a thin broth. Adjust the greens based on the season; spinach or Swiss chard work beautifully if kale isn't available.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough or focaccia for dipping. Pair with a crisp, dry Italian white wine like Vermentino or a light Chianti. For a street-food vibe, serve in compostable paper cups with a wooden spoon. A side of spicy pickled peppers adds a nice kick for those who like heat. Offer a small dollop of basil pesto on top for an extra burst of freshness.